In which I make beef and venison hand pies
It was chilly and overcast today – a high of 42-ish. I remembered a recipe for Cornish Pasties I saw in a recent South Dakota magazine and someone on facebook posted a meat pie idea which jogged me into action.
While that was happening I diced up 5 potatoes (this is a very casual recipe so I didn’t keep track of exact amounts!) Then the meat and the potatoes went into the pan with a short cup of water so nothing would stick and the potatoes would steam tender.
Once it was all bubbling along I gave it a good stir and covered it – dropping the heat to low. When the potatoes were done I added a slurry of flour and water – maybe 2TBLS flour to 1/2 cup water – to thicken up any juices in the pan. At this point I preheated the oven to 400 degrees.
On to the pastry. For this I used the Mary Randolph’s recipe “TO MAKE PASTE FOR THE PIE” which uses very hot lard dumped right into the flour and salt and mixed with warm water till it can be gathered in a ball. It’s still very warm and rolls a bit stiff but is fabulous and savory.