Ingredients with Measurements:
- 1 lb. venison, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. flour
- 1 cup beef broth
- 1 tsp. Worcestershire sauce
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 4 individual pie dishes
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the onion and garlic and sauté until softened.
4. Add the venison and cook until browned on all sides.
5. Sprinkle the flour over the meat and stir to coat.
6. Pour in the beef broth and Worcestershire sauce and stir to combine.
7. Add the thyme, salt, and pepper and bring to a simmer.
8. Reduce the heat and let the mixture simmer for 10-15 minutes, until the sauce has thickened.
9. Roll out the puff pastry on a floured surface and cut out 4 circles to fit the top of the pie dishes.
10. Divide the venison mixture evenly between the 4 pie dishes.
11. Brush the edges of the pie dishes with the beaten egg.
12. Place the puff pastry circles on top of the pie dishes and press the edges down to seal.
13. Brush the tops of the pies with the remaining beaten egg.
14. Cut a small slit in the center of each pie to allow steam to escape.
15. Bake the pies for 25-30 minutes, until the pastry is golden brown and puffed up.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 individual pies
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Beef can be substituted for venison.
- Chicken broth can be substituted for beef broth.
Variations:
- Add diced carrots and celery to the venison mixture for extra flavor and nutrition.
- Use a different type of meat, such as lamb or pork, for a different flavor.
Tips and tricks:
- Make sure to seal the edges of the pastry well to prevent the filling from leaking out.
- Serve with a side of mashed potatoes and green beans for a complete meal.
Storage instructions:
- Store leftover pies in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pies in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pies on individual plates with a side of mashed potatoes and green beans.
Garnishes:
- Sprinkle chopped parsley over the top of the pies for a pop of color.
Pairings:
- Serve with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Mashed potatoes
- Green beans
- Roasted root vegetables
Troubleshooting advice:
- If the pastry is not puffing up, make sure the oven is at the correct temperature and that the pastry is not too thick.
Food safety advice:
- Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Scotch pies originated in Scotland and are traditionally made with mutton or beef.
Flavor profiles:
- The venison in this pie has a rich, gamey flavor that is complemented by the savory beef broth and thyme.
Serving suggestions:
- Serve the pies hot out of the oven for a comforting and satisfying meal.
Related Categories
Cooking Method: N/A
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Region: Scottish
Taste: Savory, Rich, Meaty, Herbaceous, Umami