Recipe: Venison Pasties

Venison Pasties

Deliciously seasoned meat and vegetable mixture will satisfy big appetites. Works well with beef, too.

Pastry for 9-inch two-crust pie 3/4 pound venison round, thawed and cut into small cubes 2 potatoes, diced 2 carrots, thinly sliced 3 Tbsp. minced onion 1 tsp. salt (optional) 1/4 tsp. pepper 1/4 to 1/2 tsp. dried leaf thyme, crushed (optional) 2 Tbsp. chopped fresh parsley

4 tsp. water

Roll out half of pie dough and place in 9-inch pie plate. Mix venison and remaining ingredients. Place half of the mixture on pie dough in pie plate. Fold dough over filling to make halfmoon shape that fills half of the pie plate. Seal and crimp edges of the dough.

Roll out second half of dough and place in other half of pie plate. Fill with the remaining meat mixture. Fold dough over into half-moon shape. Seal and crimp edges. Do not slit dough. You will have two pasties. Bake at 375 degrees for 70 minutes. Pierce crust and vegetables with sharp fork to be sure vegetables are tender before serving. Serves 4. (From Michigan State University Extension's "Michigan Venison" bulletin)