The Dough
· 3.5 Cups all-purpose flour
· 1 tsp Salt
· 5oz Cold butter, diced
· 5oz Rendered duck fat, tallow or lard
· 2/3 Cup ice cold water
1. Place flour and salt in food processor and pulse to combine
2. Add butter and fat and pulse until mixture resembles coarse crumbs
3. With machine running slowly add water and mix until dough just comes together. Do not over mix
4. Remove from processor and form in a ball
5. Place in the refrigerator for a minimum 4 hours or even better over night
6. Remove from refrigerator and form into a log
7. Cut 5 equal pieces from the log
8. On a flour surface with a rolling pin roll each piece into a 1/8 inch thick 8-inch circle
The Gravy
· 4TB Butter
· 4TB All-purpose flour
· 1 Quart Beef, venison or chicken stock
1. Melt butter in pan
2. Slowly whisk in flour
3. Slowly add stock while constantly whisking and bring to a simmer
4. Simmer for 3 to 5 minutes
5. Set aside
The Filling
· ½ LB onion small dice sauteed in oil until softened
· 1LB Venison, bear, grouse, pheasant or any other game meat you might have lying around. Small dice
· 1LB Potatoes, small dice
· 4oz Parsnips, peeled and small dice
· 4oz Celery root, peeled and small dice (If you can’t find celery root o or parsnips or you simply don’t want to use you can substitute any root vegetable or use all potato)
1. Combine all ingredients in bowl
2. Salt to your liking
3. Mix to combine
Assembly
· 5 rolled out pastie dough
· Gravy
· Room temperature pats of butter
· All the filling
1. In the middle of each dough round place 1/5 fifth of the filling leaving about a half inch on both sides
2. Place a dollop of gravy over filing
3. Place a few butter pats over the gravy
4. Very carefully fold top over the filling making a half moon being very careful not to pierce the dough with the vegetables or butter
5. Crimp the dough around the edges
6. Brush with egg wash
7. Make a small piercing in the middle with a knife for steam to release
8. Bake in a 350-degree oven for 45 minutes to an hour or until done
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