Beef / Pork

Venison Pasties takes 60 minutes to prepare.

Venison Pasties takes 45 minutes to cook.

Venison Pasties makes 11 servings.

The ingredients for Venison Pasties are:

Pastry:
4 C flour (+1 if too sticky for rolling)
2 C margarine
1 C Water
Sage/rosemary/spices to taste

Stew:
12 oz venison
1 onion
3 sweet potatoes
grapeseed oil (as needed)

Here is how you make Venison Pasties:

Make the stew (add whatever else you want to it). I sear the meat, set aside, then sear the veggies before tossing it all in to simmer and then cool overnight.Cut the fat into the spiced flour and then add water. Knead and set aside in fridge.Sprinkle counter with flour, roll out pastry dough. Use either a bowl to make cut outs for pockets or a mini-meat-pie maker to cut rounds, fold and vent pockets.Bake at 425 for 25(ish) minutes. When pastry is baked, they're done. Don't leave the kitchen: you'll be able to smell when they're ready!Serving Size: makes approximately 11 or 12 small pocketsNumber of Servings: 11Recipe submitted by SparkPeople user SQUIRRELLYONE.

The nutritional information for Venison Pasties is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 531.6

• Total Fat: 35.2 g
• Cholesterol: 24.4 mg
• Sodium: 285.8 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 6.4 g
• Protein: 16.8 g