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Walterwontfalter

Venison Pasties

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Filling: 1 1/2 lb venison, cubed.

3 c. Potatoes, sliced thin

1/4 c. finely grated carrot

1/4 c. finely grated rutabega

1/2 c. chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. butter

Crust: 3 c. flour

1/3 c. shortening

pinch of salt

1/3 c. water

Mix cubes of venison, potatoes, carrot,rutabega and onion together in a large bowl. Add salt and pepper. Don't allow to stand too long, otherwise potatoes will turn dark. Set aside.

Make crust. Using flour, shortening and salt. Mix well. Gradually mix in water using a fork. Pat together into one ball. Divide into smaller balls and roll the dough out to the size of an 8 inch pie tin.

Baking: Place 1 c. mixed filling on half of a rolled crust, fold over and seal edges. Brush with milk and bake at 475 degrees for 20 minutes. Reduce heat to 375 degrees and continue cooking for an additional 30 minutes.

The kids enjoy eating them with Ketchup, I like to use a little A1 or Heinz 57 steak sauce but they are delicious all alone.

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Tried your recipe last night, was great!!!! I seemed to like them better with ketchup as well.

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