Name: My ‘killie’ Pie
Yield: 4 pies (with leftover filling)
Ingredients: For the filling; 2 tbsp BEEF DRIPPING, for frying; 2 BROWN ONIONS (185g), sliced thinly; 4 tbsp PLAIN FLOUR; 1 tsp each of MUSTARD POWDER,; ALLSPICE and WHITE PEPPER; 1kg VENISON; 75ml WHISKY; Small bunch of THYME; 2 BAY LEAVES; 750ml BEEF STOCK; [For the hot-water pastry]; 90g LARD; 100ml BOILING WATER; 200g PLAIN FLOUR, plus extra for dusting; ½ tsp SALT; VEGETABLE OIL, for greasing; [To finish]; 4 slices of sharp BLUE CHEESE; 1 sheet of ready-rolled PUFF PASTRY; 1 EGG, beaten, for egg wash

VMG Recipes