You may have seen this on Michigan Out of Doors and I thought I'd share.
3 C flour
1 ½ tsp. salt
¾ tsp. baking powder
1 C shortening
1 C water
1 Tbs. apple cider vinegar
1 C Ice
Sift flour, salt, and baking powder together. Crumble in the shortening and mix by hand until loosely combined – do not over mix. Mix ice and water together and stir to thoroughly chill water, measure out ¾ cup water and combine, by hand, with dough mix – do not over mix. Set dough in cooler for 2-24 hrs.
Place cold dough ball on well floured counter and roll out to ¼ in. thickness – cut out 5 inch diameter circles. Hold dough circles in cooler until ready to fill.
1 ½ lbs. venison roast
¼ C celery root
2 C sweet potato or winter squash
1 medium yellow onion
4 cloves garlic
2 tsp. each of fresh chopped – rosemary, sage, oregano, thyme
Salt & pepper blend
1 C rendered goose or duck fat
2 Tbs. butter
3 Tbs. flour
2 C venison or beef stock
½ C Madeira wine
Trim venison roast of all fat and sinew (reserve) and dice into ¼ in. cubes, sprinkle with salt & blended pepper. Peel and dice rutabaga, parsnip, turnip, celery root, and winter squash into ¼ inch cubes, reserve all peelings*
*Do not save the rutabaga peelings if your rutabaga has been commercially waxed.
Dice half the yellow onion and add to venison trimmings and vegetable peelings as well as 2 cloves garlic. Warm ½ C goose fat in a shallow stock pan – add the trimming and peeling mixture and sauté for 5 min. or until onions become translucent. Turn off flame and deglaze the pan with ¼ C Madeira wine – sauté for 2 min. add the venison/beef stock and reduce the liquids by half. Strain off the solids and reserve liquid.
Heat ¼ C of goose fat in a large sauté pan until sizzling hot – add the diced venison roast and sauté quickly, browning but only partially cooking all meat. Remove venison and cool. Add another ¼ cup goose fat and sauté all the diced vegetables plus the other diced half of yellow onion and garlic in the same pan, season with salt and pepper accordingly – DO NOT cook vegetables completely, leave them al dente, remove and cool. Turn off flame and deglaze the pan with the remaining ¼ C Madeira wine, reduce and add 2 Tbs. butter to the pan. Melt butter and stir in flour – sauté flour for 1 min.; be sure to scrape all browned bits from bottom of sauté pan then add the liquids from earlier. Simmer and reduce until the liquids are nearly as viscous as gravy. Cool the liquids.
Mix all the cooled (room temperature minimum) venison, vegetables and demi-liquids together. Take pasty dough circles from cooler and fill half the circle with pasty mixture. Fold over the dough and pie roll the edges together – crimp together with a fork if necessary. Filled pasties can be baked immediately or frozen until needed.
Baking: Pre heat oven to 375° F (Frozen) or 400° F (Fresh). Bake until golden brown for 15-20 min. (400° F) or 20-25 min. (375° F).
Makes 10 medium pasties
*Pasties can be brushed with an egg white wash for a crisper crust