Venison Pasties – A Christmas Tradition
First things first. You’re going to want to bookmark this recipe. Trust me on this. You do not want a Google search for “Pasties” on your browser history.
Now then, moving along.
I really enjoy sharing old traditions and starting new ones with my little family. One of our newer traditions is having the extended family over for Venison Pasties on Christmas Eve.
Never heard of Pasties? If not, I’m guessing you live somewhere west of the Rockies. And you’re reading it “paste-ees”, which is not correct. I like my in-laws, but I do not invite them over to swing festive reindeer booby tassels for Christmas. It’s p-A as in apples-sties.
Pasties. Handheld meat pies, traditionally from Cornwall, and particularly popular in the mid-western US. Think hot pockets, but good. Wiki has a fascinating history of the pasty here.
On to the recipe.
I typically double this depending on how many guests I’m expecting, and I make them smaller since we have them with other finger foods, cookies, candies and general Christmas gluttony.
I also mix up the filling, and pie pastry the night before. This is not necessary, but since I’m making so many at a time, I like to minimize my work the day of.
You will need:
One double pie crust recipe, prepared and chilled
1 pound venison, cubed
2 med potatoes peeled, and cubed
1/2 C rutabaga (I find it easier to grate rutabaga than chop)
1 small onion, diced
1 carrot (adding carrot is strictly frowned upon in Cornwall, but we like it in WA)
Salt and Pepper
6 tsp butter
egg wash to brown tops
Directions:
Preheat oven to 350 degrees. Mix meat, veggies, and seasonings in a bowl. Divide pastry dough into six balls and roll into six-inch circles. Place about one cup of filling on each pastry, and top with one teapoon butter. Fold pastry over and crimp edges. Pierce pastry tops with a fork and place on a parchment lined cookie sheet. Brush tops with egg wash and bake for about one hour. My mother in law grew up in Wisconsin, and she says these are “perfect” every year!
I usually only make pasties at Christmas, but they do also make a great lunch on the go, or make ahead for a busy weeknight dinner.
I hope you enjoy this taste of our Half Acre Christmas!
photo credit: The Richards
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