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Hearty Wild Mushroom Pies

Featured in Simple Starters & Snacks.

These savory pockets are filled with venison, wild mushrooms, and a stout-enriched sauce. Fresh thyme, shallots, and garlic add a fragrant touch, and the crust is sprinkled with Irish cheddar for extra flavor. They’re freezer-friendly too. A satisfying mix of hearty and rich flavors you can enjoy on the go or fresh out of the oven.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Tue, 08 Apr 2025 23:37:56 GMT
Golden hand pies stuffed with wild mushrooms and venison in a stout-finished filling, easy to enjoy anytime. Pin it
Golden hand pies stuffed with wild mushrooms and venison in a stout-finished filling, easy to enjoy anytime. | kyliecook.com

Combining juicy venison with fragrant wild mushrooms inside a buttery, cheese-filled pastry creates handheld pockets that balance country charm with gourmet flair. These tasty bundles take inspiration from old Irish pie traditions but get a woodsy upgrade with game meat and forest fungi, making them a complete meal you can eat without utensils.

I came up with this dish during hunting time, and now it's the favorite venison meal in our house. Even my venison-hating father-in-law asked me how to make them after trying just one.

Complete Ingredient Breakdown

  • Ground Venison: Go for fresh ground with 90/10 meat-to-fat mix for a moist, tasty filling
  • Wild Mushrooms: Blend dried porcini with chanterelles for amazing flavor layers
  • Stout Beer: Pick a dark, full-bodied stout that works well with the gamey notes
  • Irish Cheddar: Don't skimp on aging – at least 12 months makes all the difference
  • Fresh Thyme: Pull leaves from stems right before cooking for best aroma
  • Premium Butter: Grab European-style with higher fat for extra flaky pastry
Brown crispy hand pies packed with deer meat, forest mushrooms, and dark beer reduction. Pin it
Brown crispy hand pies packed with deer meat, forest mushrooms, and dark beer reduction. | kyliecook.com

Detailed Cooking Method

Making The Pastry (25 minutes):
Cut butter into small blocks and pop in freezer for 15 minutes. Mix flour, salt, and sugar in food processor. Work in butter and cheese gradually until you get something like breadcrumbs. Add just enough ice water to form a ball. Wrap it up and cool while you work on the filling.
Creating The Filling (35 minutes):
Let dried mushrooms soak in hot water for 20 minutes. Cook venison in small batches to get good browning. Cook mushrooms with shallots until they turn golden. Mix in beer and stock for a thick sauce. Let it bubble until it thickens up nicely.
Putting It All Together (30 minutes):
Flatten dough to 1/8-inch thick. Use a bowl to cut out 6-inch circles. Drop filling on one side. Brush the edges with beaten egg. Fold over and press with a fork. Cut little holes in the top.
Cooking Them Up (20-25 minutes):
Heat oven to 425°F. Brush pies with egg. Bake until they turn dark gold. Let them cool a bit before eating.

One of my favorite memories comes from making these pies with venison from when my son got his first deer. Watching him beam with joy as we turned his hunting success into these tasty pies was something I'll always remember.

Crispy pastry pockets filled with tender deer meat, earthy mushrooms, and stout beer flavor. Pin it
Crispy pastry pockets filled with tender deer meat, earthy mushrooms, and stout beer flavor. | kyliecook.com

Last Words: These Venison and Wild Mushroom Hand Pies bring together simple comfort food with fancy cooking skills. They celebrate both what's hunted and who hunted it while giving you a practical, easy-to-carry meal that works just as well at a nice dinner party as it does in a lunchbox. Whenever I cook them, I think about how food connects us to the land, our table, and our loved ones.

Frequently Asked Questions

→ What other meats can I use instead of venison?
You can swap in elk, antelope, moose, or even ground beef if wild game isn’t available.
→ How do I keep the filling from spilling out?
Seal the edges securely and crimp them well. Also, limit how much filling you add and don’t skip cutting vent slits.
→ Can I prepare these pies in advance?
Sure! Bake them slightly, freeze, and store for up to three months. Just thaw them in the fridge overnight to finish baking later.
→ What’s a good replacement for wild mushrooms?
You can use fresh store-bought mushrooms instead. As a guide, swap one ounce of dried mushrooms with 3/4 cup of fresh, chopped ones.
→ What’s the best way to reheat them?
Use a 350°F oven to warm them up and keep the crust crispy. Avoid microwaving, so you don’t risk soggy pastries.

Wild Mushroom Hand Pies

Golden pies stuffed with venison, meaty mushrooms, and a creamy stout-based sauce baked into a cheesy, flaky crust.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Kylie

Category: Quick Bites

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (16 hand pies)

Dietary: ~

Ingredients

→ Filling

01 1 tablespoon lard or your go-to cooking fat
02 1/2 cup stock (use wild game stock or beef)
03 1/2 pound of ground venison (swap with elk, moose, or antelope)
04 3/4 teaspoon salt
05 2 tablespoons salted butter
06 1/2 cup finely chopped shallots
07 1 teaspoon minced garlic
08 1 ounce dried wild mushrooms (roughly 1 cup)
09 1 tablespoon finely chopped fresh thyme
10 1 cup grated Irish cheddar (around 3.5 oz)
11 1/4 teaspoon ground black pepper
12 1/2 cup stout beer
13 2 tablespoons half-and-half
14 2 tablespoons all-purpose flour

→ Crust

15 1 cup Irish cheddar, shredded (about 3.5 oz)
16 1/4 teaspoon salt
17 3/4 teaspoon sugar
18 1/2 cup ice water plus 1 tablespoon more
19 2 cups all-purpose flour
20 1/2 cup cold, salted butter, chopped into chunks (1/2 inch)

→ Egg Wash

21 1 tablespoon chilled water
22 1 medium-sized egg

Instructions

Step 01

Combine flour with sugar and a pinch of salt in a bowl. Mash butter into the mix with your fingers until it's flattened. Stir in cheese bits using a pastry cutter until small clumps form. Slowly add cold water till dough just holds together, but isn't overly damp. Shape two discs, wrap 'em up and let 'em chill for 60 minutes.

Step 02

Pour 1 1/2 cups boiling water over the dried mushrooms. Let them soak for about 15-20 minutes to revive them. Afterward, drain and mince finely.

Step 03

In a cast iron pan on medium-high, cook lard until melted. Toss in garlic, mushrooms, fresh thyme, and shallots, cooking till you notice a good aroma. Add meat, salt, and pepper, cooking until it's browned up. Remove from pan and set it aside for later.

Step 04

Using the same pan, stir butter and flour together to create a thick paste (a roux). Gradually pour in the beer, stock, and half-and-half. Let it cook until it gets nicely thickened. Toss the cooled meat mix into the gravy and let it sit to cool a bit.

Step 05

Roll out 16 dough balls into flat 6-inch circles. Place some cheese and filling in the center. Fold over, sealing the edges with a crimp. Cut a couple of small vents on top and brush the pies with the egg wash blend.

Step 06

Pop those pies onto a baking sheet and bake at 425°F until their tops are a lovely golden-brown, about 18-22 minutes.

Notes

  1. These puffed-up hand pies are stuffed with venison, earthy mushrooms, and sharp Irish cheddar, all wrapped in a rich, flaky crust. Freeze for up to three months. Bake halfway (8-10 mins), then freeze, finishing the bake when you want to enjoy them.
  2. Got fresh mushrooms? Swap the dried ones with 3/4 cup of chopped fresh ones. Prefer a bold beer flavor? Skip the stock and add more stout instead.

Tools You'll Need

  • Heavy cast iron pan
  • Big baking tray
  • Rolling pin for flattening dough
  • Pastry cutter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products (cheese, butter, half-and-half)
  • Has gluten ingredients (flour)
  • Contains egg

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 227
  • Total Fat: 14 g
  • Total Carbohydrate: 16 g
  • Protein: 9 g