RECIPE INDEX

A FEAST OF SCOTTISH SPLENDOR

Venison Pies

Makes 6

For crust:

4¼ cups bread flour, divided
1 teaspoon kosher salt
1 cup plus 6 tablespoons cold unsalted butter, cubed
½ cup cold milk

For filling:

½ tablespoon olive oil
1 cup diced sweet onion
1 cup diced carrots
1 pound ground venison
¼ teaspoon ground cloves
2 tablespoons tomato paste
1 teaspoon kosher salt
¼ teaspoon ground pepper
1 large egg
1 tablespoon heavy whipping cream

1. For crust: In the work bowl of a food processor, pulse together 4 cups flour and salt. Add butter and pulse until mixture resembles coarse crumbs. With processor running, add milk in a slow, steady stream. Process until a smooth dough forms, about 1 minute.

2. Turn out dough, and divide dough in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 3 days.

3. For filling: In a medium sauté pan, heat olive oil over medium heat. Add onion and cook until fragrant, about 2 minutes. Stir in carrots and cook until slightly tender, about 1 minute. Transfer mixture to a large heatproof bowl. Stir in venison, cloves, tomato paste, salt, and pepper until combined. Let cool on a wire rack.

4. Preheat oven to 375°. Spray a 6-cavity jumbo muffin pan* with baking spray with flour.

5. Let dough stand at room temperature until just softened, about 10 minutes. On a lightly floured surface, roll out dough to ⅛-inch thickness. Using a 6-inch round cutter, cut 6 rounds from dough, rerolling scraps as needed. Press dough into wells and up sides. Spoon approximately ½ cup filling into each dough-filled well.

Using a 4-inch round cutter, cut 6 rounds of dough.