Prep
1h
Cook
1h 30m
Total
2h 30m
Ingredients
Method
Nutrition
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For
1
M
I
For the pastry
100
g
Flour
100
g
Butter
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Per Serving
Calories
650kcal
Fat
22g
Carbs
41g
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For the pastry, Ratio: 4:1:1:1 4 = Flour 1 = Butter 1 = Milk 1 = Water i.e. 400g flour, 100g butter, 100g milk, 100g water Remember you can make the pasty ahead of time and freeze it which will save you time when making the pie! I use a deep cake tin when I make my pies because it makes a big fat juicy pie but you do you!
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Andrew F
5 months ago
This tastes GOOOODDDD!!! This was really easy to make, most difficult bit was getting the pastry into the pie dish without putting my fat fingers through it! I chunks because that is what tesco sell, but i guess it doesn't make too much difference? There's a lot of filling.My pie dish was a bit too small so I left out about half the black pudding (which will see me for a could of pudding and poached egg breakfasts).
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Tyler
5 months ago
Yeah, the chunky venison works just fine! Getting that pastry in the dish is always a balancing act, haha.
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Prep
1h
Cook
1h 30m
Total
2h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
For the pastry
100
g
Flour
100
g
Butter
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
650kcal
Fat
22g
Carbs
41g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For the pastry, Ratio: 4:1:1:1 4 = Flour 1 = Butter 1 = Milk 1 = Water i.e. 400g flour, 100g butter, 100g milk, 100g water Remember you can make the pasty ahead of time and freeze it which will save you time when making the pie! I use a deep cake tin when I make my pies because it makes a big fat juicy pie but you do you!
Only visible to you
Made it?
Creamy mash
Cancel
A
Andrew F
5 months ago
This tastes GOOOODDDD!!! This was really easy to make, most difficult bit was getting the pastry into the pie dish without putting my fat fingers through it! I chunks because that is what tesco sell, but i guess it doesn't make too much difference? There's a lot of filling.My pie dish was a bit too small so I left out about half the black pudding (which will see me for a could of pudding and poached egg breakfasts).
Like
Reply
Cancel
Tyler
5 months ago
Yeah, the chunky venison works just fine! Getting that pastry in the dish is always a balancing act, haha.
Like
Reply
Cancel
