Wild Mushroom Hand Pies (Print Version)

# 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:

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.
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.
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.
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.
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.
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:

01 - 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.
02 - 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.

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