Venison Pasties

Crust:

• 2 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 cup unsalted butter

• cold water

Filling:

• 1 small celeriac root, diced into 1/4” cubes

• 1 rutabaga, diced into 1/4” cubes

• 2 carrots, 1/4” slices

• 1 medium onion, diced

• 1 lb ground venison (or ground beef)

• salt and pepper

• 1 egg, beaten

In a medium bowl, mix together the flour and salt. Cut in the butter until pea sized.

Slowly add cold water until the dough is shaggy and just comes together when squeezed. Wrap into a ball and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees F. In a medium bowl, mix together diced vegetables. You want the vegetables relatively small so that they cook through.

Divide the crust dough into four pieces. Roll each out into a rectangle, about 1/8” thick. Place a layer of vegetables on one-half of the dough, leaving a 1” border.

Divide the ground meat into four pieces, shaping into a rectangle to fit on top of the vegetables. Season with salt and pepper.

Fold the other half of the dough over the meat and vegetables, crimping to close. Brush with the beaten egg.

Bake for 25 minutes, or until the temperature of the meat is at least 165 degrees F.

This was made with venison but I’ll never find that in a grocery store again. Beef is also tasty and has the same cook time.

Use 2 sheets of puff pastry if you don’t feel like making crust.

Substitute whatever root vegetables you have, like turnips or potatoes.

Any leftover diced vegetables can be made into a hash for breakfast the next morning.