Venison Mincemeat Hand Pies

Bring back a Christmas tradition with these savory favorites

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
12
serves
8
ingredients
Easy
difficulty

Is it even Christmas without a mincemeat pie? Not that many years ago, the answer for most folks would have been a resounding no. While mincemeat pies have lost a bit of their popularity of late, and most of the mincemeat that does get made often contains no meat, they are still a Christmas tradition for many.

Serve the pies throughout the Christmas season.

If you have made a batch of Timber2Table Old Fashioned Venison Mincemeat, you need to use it to make these hand pies for family and guests to snack on. The crust is easy to make, and the pies don't take long to bake, making them a quick and handy dish if you already have mincemeat in the refrigerator or freezer.

Ingredients

Half a recipe of Old-Fashioned Venison Mincemeat


Dough

4 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

2 teaspoons salt

1/4 cup (1/2 stick) cold butter, cut into small pieces

1/4 cup lard

1 cup cold water, plus a little extra

1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake the pies)

 

 

Cooking Instructions

Make sure the mincemeat mixture is cool.

To start the dough, add the flour, salt and baking powder to a large bowl. Stir with a fork to blend well. Add the butter and lard, and use a pastry cutter or a fork to cut the fat evenly into the flour mixture.

Cut the lard and chilled butter into the flour.

Add about 3/4 cup of the cold water to the dough (I add one cup of water to a two-cup measuring cup, with ice to keep it chilled; strain the ice with your hand as you add the water to the flour). Use your fingers to work the mixture into a loose dough. If you need a bit more water, add the remaining quarter cup.

Once the dough starts to come together, knead it for a minute or two in the bowl, then turn it out onto a floured work surface. Use the heel of your hand to knead the dough a few minutes more until it’s smooth. Divide the dough into four equal portions and cover each with plastic wrap to rest in the refrigerator for at least 20 minutes, but up to several hours if you want to make them in advance.

Divide the dough into four equal sections and cover with plastic wrap to rest.

Cut each ball into three equal pieces. Roll each piece quickly in your palms to form a ball. Use a rolling pin to roll the dough on a floured surface to form a thin round that's approximately 5 inches across.

Place a rounded tablespoon of mincemeat onto the center of the dough round. Fold the dough over to form a half-moon-shaped pie. Crimp edges well with either your fingers or a fork. Gently transfer the pie to a parchment-lined baking sheet and repeat the process until all the dough has been used.

Roll out the dough and fill with mincemeat.

Brush the surface of the dough with beaten egg. Bake the pies at 350 degrees for 40 minutes or until the pies are golden brown and flaky.

Brush each pie with egg wash before baking.

 

 

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