CRAFT by Under My Host® Issue No. 15 Classics - Page 45

PIE RECIPE :

VENISON AND BLACKBERRY PASTIES

For you and your dearest , venison pasties . We recommend getting the meat from a hunter , not the side of the road . If you can ’ t find venison , substitute beef chuck .
MAKES 6 PASTIES
1 Lard crust recipe ( see the headnote for Pie School Pastry Crust , below ) ( substitute all-butter pie crust if lard isn ’ t your thing ) 1 pound venison chuck ¾ cup chopped onion ¼ cup chopped carrot ¼ cup chopped turnip 1 ( 6-ounce ) waxy potato , sliced thin on mandolin ó teaspoon fresh thyme or rosemary ¾ teaspoon sea salt Heaping ¼ teaspoon freshly ground black pepper 1½ cup blackberries ( fresh is best ; frozen is fine ) Egg white wash ( 1 egg white plus 1 teaspoon water , beaten )
1 . Prepare the crust , divide it into six portions , cover tightly , and let it chill for at least 1 hour in the refrigerator . 2 . Preheat the oven to 400 degrees F . Line a large baking sheet with parchment paper . 3 . Using a sharp knife , chop the venison into small chunks . In a large bowl , mix the venison with the onion , carrot , turnip , potato , thyme , salt , and pepper . In a small bowl , smash the blackberries with edge of a wooden spoon so they ’ re about half jam , half berry ( or , if you ’ re using frozen berries , half berry shards , half whole berries ), and then add them to the venison mixture .
4 . Retrieve one of the dough balls from the refrigerator , roll it out on a floured surface into a 1 / 8-inch-thick round , fold it in half , put it on a plate , and then place it in the refrigera tor . Roll all the pasty crusts and store on this plate until you ’ re ready to fill the pasties .
5 . Place a rolled round of pastry on flat surface . Scoop ½ cup of filling ( and not more ) from the bowl , and place the filling in a mound down the middle of the pastry round , leaving at least 1 inch bare on all sides .
6 . Fold the pastry over so its edges meet , making a pocket of venison filling . Trim the edges so they ’ re even ( I use a pizza cutter ), fold the edges over themselves about ½ inch , crimp them with a fork , add a few vents to the top of the pastry , and store it in the refrigerator on a plate or baking sheet until ready to bake all the pasties . Repeat with the remaining rounds of pastry .
7 . Arrange the pasties on the prepared baking sheet . Brush the pasties with egg-white wash , sprinkle with a little kosher or sea salt ( I do mean a little — it ’ ll go a long way ), and bake in the middle of the oven for 20 minutes . Reduce the oven to 325 degrees F and
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PIE RECIPE: VENISON AND BLACKBERRY PASTIES For you and your dearest, venison pasties. We recommend getting the meat from a hunter, not the side of the road. If you can’t find venison, substitute beef chuck. MAKES 6 PASTIES 1 Lard crust recipe (see the headnote for Pie School Pastry Crust, below) (substitute all-butter pie crust if lard isn’t your thing) 1 pound venison chuck ¾ cup chopped onion ¼ cup chopped carrot ¼ cup chopped turnip 1 (6-ounce) waxy potato, sliced thin on mandolin ó teaspoon fresh thyme or rosemary ¾ teaspoon sea salt Heaping ¼ teaspoon freshly ground black pepper 1½ cup blackberries (fresh is best; frozen is fine) Egg white wash (1 egg white plus 1 teaspoon water, beaten) 1. Prepare the crust, divide it int ͥѥ̰ٕȁѥѱ䰁ЁЁȁЁЀāȀ$)ѡɕɥɅѽȸ(ȸAɕЁѡٕѼɕ́1ɝ͡ЁݥѠɍЁȸ(̸Uͥ͡ѡٕͽѼ͵չ̸%ɝݰѡٕ)ͽݥѠѡɽаɹхѼѡ嵔ͅаȸ%͵ݰ)͵͠ѡɥ́ݥѠݽͼѡeɔЁȴ)䀡Ȱ׊eɔͥɽ镸ɥ̰͡ɑ̰ݡɥ̤ѡ$)ѡѼѡٕͽɔ(иIɥٔѡ՝́ɽѡɕɥɅѽȰɽЁЁɕəѼ$)ļ൥ѡɽչЁЁЁєѡЁѡɕɥɄ$)ѽȸIѡ䁍́ѽɔѡ́єչѥ׊eɔɕѼѡѥ̸(ԸAɽɽչ䁽ЁəM Ёɔɽ$)ѡݰѡչݸѡѡɽչ٥$)ЁЀāɔ̸ͥ(ظѡ䁽ٕȁͼ́́аЁٕͽQɥѡ̀$)ͼѡeɔٕ$͔鄁ѕȤѡٕ́ȁѡ͕ٕ́Ѓ 􁥹ɥ$)ѡݥѠɬ܁ٕ́Ѽѡѽѡ䰁ѽɔЁѡɕɥɅѽȀ$)єȁ͡ЁչѥɕѼѡѥ̸IЁݥѠѡɕ$)ɽչ́(ܸɅѡѥ́ѡɕɕ͡и ͠ѡѥ́ݥѠݡє)݅͠ɥݥѠѱ͡ȁȁ͕ͅЀ$ѱQӊe݅䤰$)ѡѡٕȀѕ̸IՍѡٕѼԁɕ́+ !չɕѼ=11 ܸɥ́ɕ͕ٕ