Venison Mince Pie

Venison Mince Pie
Recipe from Tom’s BBC Three Counties Radio show – 13.11.2016.
Serves 4

Ingredients for pastry
500g plain flour
275g unsalted butter, cold & diced
50ml cold water
Pinch of salt
1x egg

Ingredients for filling
400g minced venison
1x large red onion
4x cloves of garlic
200ml red wine
500ml beef stock
200g raisins
1 tsp ground mixed spice
1 tsp ground ginger
Salt & pepper

Method for Pastry
Crumb flour, salt and cold butter into a fine bread crumb, add the water – a little at a time, until the pastry comes together. Wrap pastry and rest in the fridge for 30 minutes.
Roll out the pastry to approx. 3mm thick, use big round cutters to make the base of the pie, then smaller rounds to make the lids.
Place the large rounds into mould, fill with venison mixture. Egg wash the sides of the base to help glue the tops, then crimp together to seal, egg wash top
Bake at 180 °C for 20-25 minutes, until golden.

Method for filling
Brown venison in frying pan, set aside to drain fat. Add onions & garlic to same pan, set to medium heat and sweat for a few minutes. Then add mixed spice and ginger, cook out for a minute.
Put mixture in sauce pan and use red wine to deglaze frying pan, then add this too.
Put venison mixture on a medium heat and add the remaining ingredients, simmer with a lid on for 1 hour – stirring occasionally. The liquid should reduce by half and should resemble a thick ragu.
Set aside to cool