Venison Pasty


Venison Pasty

Makes one large pasty for 6, or 6 individual ones


  • 450g minced venison
  • 100g diced streaky bacon
  • 2 medium sliced onions, finely chopped
  • 1 small sweet potato & 2 medium white potatoes, peeled and cut into small cubes
  • 4 teaspoons roughly chopped fresh parsley
  • Sea salt and freshly ground black pepper


You may elect to use either shortcrust pastry made with 350g plain flour, 225g butter, a pinch of salt and enough cold water to bind, or the equivalent weight of bought frozen puff pastry, depending upon your preference. (If you want to make individual pasties, or decorate a large one, make half as much pastry again.)

Assemble all the pasty ingredients and mix well. Roll out the pastry to a large rectangle and place on a heavy baking tray. Place the meat mixture neatly on the pastry and press into a flattened sausage shape. Season well to taste, then wrap in the pastry by folding up the ends first. Brush the side edges with beaten egg and then lift them to complete the parcel. Seal the joins as well as you can and brush the pasty with more beaten egg. Decorate with pastry leaves or whatever takes your fancy!

Bake at 180C, or gas mark 4, or in the lower section of the top oven of an Aga for 30 minutes. Then check with a skewer to see if the centre is cooked and the pastry is not overcooking. If you think it is, cover it with a piece of foil or a damp, crumpled piece of greaseproof paper, and continue cooking for another 20 – 30 minutes.

Remove the pasty, or pasties from the oven and leave to cool. Best eaten whilst warm, or cold and served with homemade chutney or pickled walnuts.

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