Venison Pies à la Windsor is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of small pies of venison, parsley, shallot and brown sauce baked in a shortcrust shell that can be served hot or cold. The full recipe is presented here and I hope you enjoy this classic British version of: Venison Pies à la Windsor.
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These are classic recipes, made according to suggestions in Chef Francatelli's recipe for Mutton Pies à la Windsor
Ingredients:
500g venison, finely diced
2 tbsp mushrooms, finely chopped
1 tbsp parsley, finely chopped
1 shallot, finely chopped
salt and freshly-ground black pepper
200ml brown sauce or brown gravy
enough shortcrust pastry for 6 small patty pans
1 egg, beaten with 2 tbsp water
Method:
In a bowl, combine the venison, mushrooms, parsley and shallot. Season to taste with salt and black pepper then mix in the brown sauce or gravy.
Roll out the pastry and use half to cover the base and sides of the patty pans. Fill with the venison mixture then use the remaining pastry to cover the tops. Pinch the edges closed with the tines of a fork then cut a steam hole in the centre.
Brush with the egg wash, place on baking trays then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the pastry is golden and the filling is piping hot and cooked through.
These pies can be served warm or can be cooled to serve at picnics.
