Venison mini pies with neeps & tatties

Venison mini pies with neeps & tatties

Luxurious individual meat pies with a venison filling, served with traditional neeps & tatties – potato and swede mash. They’re perfect for an indulgent Hogmanay main course.

By , 21 September 2015
Venison mini pies with neeps & tatties
  • Ready in: 165 mins
  • Serves: 8
  • Price: £2.89 per serving
Nutritional Info
Each 544g serving contains
  • Fat 32.1
    46%
  • Sat Fat 15.8
    79%
  • Sugar 16.3
    18%
  • Salt 1.63
    27%
  • Cals 740
    37%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
Ingredients
  • 3 tbsp olive oil
  • 4 x 240g packs Extra Special Venison Steaks, cut into 2cm pieces
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 500ml McEwan’s Champion Ale
  • 1 beef stock pot
  • 4 level tbsp plain flour, plus 400g for the pastry, and extra for rolling out
  • 3 tbsp redcurrant jelly
  • 4 tsp Worcestershire sauce
  • 2 tsp gravy browning
  • 1 sprig thyme
  • 200g butter, chilled
  • 1 egg, beaten, to brush
  • For the vegetable sides:
  • 1 small swede, peeled and chopped
  • 400g Maris Piper potatoes, peeled and chopped
  • 25g butter
  • Mixed green vegetables, to serve
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Heat 2 tbsp of the oil in a large frying pan and brown the venison in batches. Remove and put in a large casserole dish.

  • Cook the onion in the rest of the oil until softened. Add the garlic and cook for 1 minute. Add to the steak.

  • Put a splash of the ale in the pan and cook for 1 minute. Add to the casserole dish.

  • Add the stock pot and rest of the ale to the dish. Sprinkle over 4 level tbsp flour. Stir in the redcurrant jelly and Worcestershire sauce, gravy browning and herbs. Cook with the lid on in the oven for 1 hour 45 minutes.

  • Meanwhile, rub the butter into the 400g flour and a pinch of salt, then mix with 3-4 tbsp cold water to make a firm dough. Wrap in cling film. Chill for 30 minutes.

  • Sprinkle a little flour on a clean work surface, then roll the pastry out to the thickness of a £1 coin. Cut out 8 x 14cm and 8 x 8cm rounds, re-rolling as you go. Mark antler shapes in the smaller rounds with a sharp knife. Layer the pastry rounds with baking paper and chill.

  • Tip the venison into a bowl and leave to cool. Turn the oven up to 200C/180C Fan/Gas 6.

  • Remove the pastry rounds from the fridge and leave for 10 minutes. Line 8 ramekins with the larger rounds and fill with the venison mixture. Brush the pastry edges with beaten egg, put the smaller rounds on top as lids and press lightly to seal. Brush with the remaining egg and bake for 20-25 minutes.

  • For neeps & tatties, boil the swede and potatoes in separate pans until tender. Drain, mash with the butter and season. Serve the pies with the neeps & tatties and green vegetables.

    Please drink responsibly. For the facts, visit drinkaware.co.uk.