Title: Venison Pasties
Categories: Game Entree Pastry
Yield: 4 Servings
| | | Pastry for 9" Double Crust |
| | | Pie |
| 3/4 | lb | Venison Round (small cubes) |
| 2 | | Potatoes, diced small |
| 2 | | Carrots, thinly sliced |
| 3 | tb | Minced Onions |
| 1 | ts | Salt |
| 1/4 | ts | Black Pepper |
| 1/4 | ts | To 1/2 ts of dried Thyme |
| 2 | tb | Chopped Fresh Parsley |
| 4 | ts | Water |
Roll out half of pie dough; place in 9" pie plate. Mix venison and
remaining ingredients. Place half of mixture on pie dough. Fold dough over
to make half moon shape that fills half of pie plate. Seal and crump edges.
Do not slit dough. Repeat with other half of dough. Bake at 375 degrees
for 1 hour and 10 minutes. Pierce crust with fork and test vegetables for
doneness. (Cooperative Extension Service) - by Peg Rhodes - Prescott (AZ)
Sun Typed for you by Pat Schmidt