Venison Recipes

George’s Venison Pasties

By

A good pasty is a very satisfying thing to make. These take their lead from the Cornish version, with venison replacing the beef and potato, swede and onion making up the rest of the filling. Plenty of black pepper is important.

The filling goes into the pastry raw, so everything cooks together inside its shortcrust case. There’s a bit of rolling and crimping to do, but that’s part of the pleasure. Let the pasties rest after baking before getting stuck in.

Serves: Makes 4 pasties

Prep time: 45 minutes, plus at least 3 hours chilling

Cook time: 1 hour 15 minutes, 55 minutes baking and 20 minutes resting before serving

Ingredients

Pastry

Filling

Method

For the Shortcrust Pastry

  1. Start by preparing the shortcrust pastry. Place the flour and baking powder into a food processor fitted with a blade attachment and pulse briefly to combine.
  2. Gradually add the cold, diced butter and lard, a few cubes at a time, while pulsing. Continue until the mixture resembles fine breadcrumbs.
  3. Slowly pour in the cold water while pulsing, just until the dough starts to come together. Be careful not to overwork the mixture.
  4. Remove the dough from the food processor, shape it into a large sausage, wrap it tightly in cling film, and refrigerate for at least 3-hours to chill and rest.

For the Filling

  1. To prepare the filling, cut the venison into smaller pieces since it will cook from raw inside the pasty, as is traditional. Using a sharp knife, divide each piece of venison into 3–4 smaller chunks, then transfer to a large mixing bowl.
  2. Peel the swede and potatoes, then dice them into roughly 1½ cm cubes. Add the diced vegetables to the bowl with the venison. Season generously with salt and a good amount of black pepper – more than you might usually use, as this will enhance the flavour.
  3. Preheat your oven to 190°C (fan 170°C).

Assembling and Cooking the Pasties

  1. Remove the dough from the fridge and divide it into four equal pieces. Working with one piece at a time, roll it out on a floured surface to about the thickness of a pound coin. If unsure, keep it slightly thicker to avoid tearing. Use a plate (approximately 20cm in diameter) as a template to cut out a neat circle.
  2. Place a generous mound of the filling along the centre of the dough circle, leaving space at the edges for sealing. Sprinkle a little plain flour over the filling and add three small knobs of butter on top.
  3. Lightly wet the edge of one half of the dough using your finger. Fold the other half over the filling to create a semicircle. Press the edges together, then crimp them neatly all the way around to seal the pasty.
  4. Place the pasty on a baking tray lined with parchment paper. Use a sharp knife to make a small score in the centre to allow steam to escape. Repeat the process for the remaining pieces of dough and filling, refrigerating each finished pasty as you go.
  5. Once all the pasties are assembled, brush the tops with whisked egg for a golden finish.
  6. Cooking: Bake the pasties in the preheated oven at 190°C for 10-minutes. Then reduce the temperature to 170°C and bake for a further 45-minutes, until the pastry is golden brown and crisp.
  7. Allow the pasties to cool for at least 20-minutes before serving, as the filling will be extremely hot!

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.