Venison Pie

[Dougy]

One of my home made Munty Pie's, this was one of the large ones for 2 Mrs D had half, needles to say i didn't do much after eating this. 

Edited Wednesday at 21:49 by Dougy

[JKD]

Yummy 😋 😋

[hushpower]

Jesus that looks grand. But if i ate that at this time be up all night lol

[ditchman]

good quality scran

[hushpower]

Top banana can learn tips off this  master 

[amateur]

Very nice.

[marsh man]

If my pie(s) turned out half as good at yours I would be well happy , I will certainly give it a go , I know the contents will be edible even if they don't look like a pie 

[TIGHTCHOKE]

Looks lovely.  

 

Which cut of meat did you use?

[old'un]

Looks very nice, did you make the flaky pastry?

[Aled]

Looks good. 

[Dougy]

5 hours ago, TIGHTCHOKE said:

Looks lovely.  

 

Which cut of meat did you use?

This was haunch, and may have had a piece of loin in too, anything really Muntjac shoulders are usually not chunky enough or are bruised too much depending on shot placement. 

43 minutes ago, old'un said:

Looks very nice, did you make the flaky pastry?

Oooo no, i use "Just Roll" Puff Pastry this one may have been Co-Op not as good seems a bit thinner. 

 

 

Down to my last 6 pies now, but do have about 100 burgers and about 20lb of Sausages to get through. 

 

Thanks for the kind words all 

[welsh1]

That looks great.

[marsh man]

13 hours ago, Dougy said:

One of my home made Munty Pie's, this was one of the large ones for 2 Mrs D had half, needles to say i didn't do much after eating this. 

Might be a daft question Dougy , Do you put a pastry lining in first ? , or just put the filling in the dish with the crust on top straightaway , or let it cook a little while and then put the crust on top ? , be gentle with me 

[JohnfromUK]

2 hours ago, Dougy said:

i use "Just Roll" Puff Pastry

So do I.  It works very well and is quick and easy - and not expensive either.

[Dougy]

1 hour ago, marsh man said:

Might be a daft question Dougy , Do you put a pastry lining in first ? , or just put the filling in the dish with the crust on top straightaway , or let it cook a little while and then put the crust on top ? , be gentle with me 

Well its a bit controversial really, what is a "Pie"

Not a question for this level of home baking and maybe a petition for PW. 

 

I dont use a pastry lining with these, 1st thing is trim the meat ready, then fry in a HOT frying pan to brown (blue smoke, extractor fan on), this seals the meat and adds flavour. The carrots and parsnips are cut into required size and pre cooked, when the meat is browned it all goes into a slow cooker or casserole dish with the veg, the frying pan has 1/2 a bottle of cheap red wine poured in (£6 from Spa) water as required and thickened with cornflour then pour over meat and veg, lid on and cook (slow cooker for as long as you want on low, in the over for a couple of hours on low. 

I leave to cool then fill pie dishes, top with "Just-Roll" puff pastry i think its about £1.75(best ive found) then freeze, i did about 10 pies in the last batch, in the over for about 20-25 mins, just enough time to do some mash. 

What i do is when sorting out the carcass is save the bones, roast them 1st (enhances the flavour) and then put them in a saucepan with water and simmer for ages, sieve the liquid and make a large batch of gravy and then freeze in small batches ready to use with the pies. Sounds a bit intense but you end up with a load of ready meals  that just require about 25 mins to have your meal done. 

 

[ditchman]

15 minutes ago, Dougy said:

Well its a bit controversial really, what is a "Pie"

Not a question for this level of home baking and maybe a petition for PW. 

 

I dont use a pastry lining with these, 1st thing is trim the meat ready, then fry in a HOT frying pan to brown (blue smoke, extractor fan on), this seals the meat and adds flavour. The carrots and parsnips are cut into required size and pre cooked, when the meat is browned it all goes into a slow cooker or casserole dish with the veg, the frying pan has 1/2 a bottle of cheap red wine poured in (£6 from Spa) water as required and thickened with cornflour then pour over meat and veg, lid on and cook (slow cooker for as long as you want on low, in the over for a couple of hours on low. 

I leave to cool then fill pie dishes, top with "Just-Roll" puff pastry i think its about £1.75(best ive found) then freeze, i did about 10 pies in the last batch, in the over for about 20-25 mins, just enough time to do some mash. 

What i do is when sorting out the carcass is save the bones, roast them 1st (enhances the flavour) and then put them in a saucepan with water and simmer for ages, sieve the liquid and make a large batch of gravy and then freeze in small batches ready to use with the pies. Sounds a bit intense but you end up with a load of ready meals  that just require about 25 mins to have your meal done. 

 

Question .......can you use 2 layers of just roll pastry...to thicken it up ?

[TIGHTCHOKE]

5 minutes ago, ditchman said:

Question .......can you use 2 layers of just roll pastry...to thicken it up ?

Possibly time to experiment.

[JohnfromUK]

7 minutes ago, ditchman said:

Question .......can you use 2 layers of just roll pastry...to thicken it up ?

You can buy either 'sheet' or 'block' which you roll to whatever thickness you want.

I buy the sheet - but still roll it thinner when I make my sausage rolls.

Edited Thursday at 13:19 by JohnfromUK

[ditchman]

1 hour ago, JohnfromUK said:

You can buy either 'sheet' or 'block' which you roll to whatever thickness you want.

I buy the sheet - but still roll it thinner when I make my sausage rolls.

so you could use pre-rolled ...then wipe butter or oil over it and add another sheet and ightly roll....

what do you rekon ?

[Dougy]

"Just-Roll" is actually thicker than the cheap Co-Op alternative hence me saying i thought is was the cheaper on this pie. 

I knocked up some sausage rolls with the better pastry and it was notably better and personally doesn't warrant being folded to increase thickness.

👍

[JohnfromUK]

50 minutes ago, ditchman said:

so you could use pre-rolled ...then wipe butter or oil over it and add another sheet and ightly roll....

what do you rekon ?

In theory - yes.  My guess is that it might separate at the 'joint'.  Why not buy a block (https://www.jusrol.co.uk/products/puff-pastry/) and roll to whatever thickness you want?

 

Edited Thursday at 15:15 by JohnfromUK

[marsh man]

Plenty of excellent information from above and nothing to complicated which suit me down to the earth , I will certainly give it a go and even if it all go wrong I will still be able to eat the contents ,  THANKS for sharing .  

[JohnfromUK]

4 hours ago, Dougy said:

Well its a bit controversial really, what is a "Pie"

If I was making my first pies, I would;

1. Use an oven proof (and freezer proof dish if intending to freeze)
2. Just do a lid (not a full lining)
3. Use JusRol or similar ready rolled pastry
4. Unless it's a small dish - have a 'blackbird (see below) similar to support the pastry in the centre.  (You can use an egg cup)
5. Be sure to perforate the top to allow steam to escape
6. Remember to paint the top with whisked egg (makes it nice and golden)

Edited Thursday at 17:07 by JohnfromUK

[marsh man]

16 minutes ago, JohnfromUK said:

If I was making my first pies, I would;

1. Use an oven proof (and freezer proof dish if intending to freeze)
2. Just do a lid (not a full lining)
3. Use JusRol or similar ready rolled pastry
4. Unless it's a small dish - have a 'blackbird (see below) similar to support the pastry in the centre.  (You can use an egg cup)
5. Be sure to perforate the top to allow steam to escape
6. Remember to paint the top with whisked egg (makes it nice and golden)

Again some good tips , I did buy a roll of the pastry today ( on offer in Tesco's ) , still got half a bag of casserole mix and three or four fresh Pheasant and Duck breasts , all I need now is a Blackbird which I might get in the morning when I feed the birds , we have got a tame one that watch me while I am having my first cup of tea , he will do as it's a lot warmer in my oven than it is in my back garden 😋

[Dougy]

Blimey the Blackbird, we had similar when i was a kid, 

Pie Birds