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Looking to bulk make and freeze some veni pies (normal nz pie size)
This may have been covered already and there are loads of recipes online, so really just checking if someone believes they have mastered the perfect recipe and are willing to share.
Also what cut (if any in particular) would you and would you not use?
@thatguy Venison makes fantastic pies ,the missus makes some she got the recipe from the estate manor cooks that they have had passed down to them when l was guiding in the UK, l can get her to dig out ,do you want just meat or meat & some veg ,which is our favorite Venni pie as it comes out not so rich & makes a nice gravy filler.
The one in the Speights cookbook is pretty good
Whenever I do pies I just make a really good thick casserole. I have made a really nice one using one of the Maggie lamb shank bases and venison with whatever veggies I prefer like kumara and carrot. You just have to make sure you thicken the sauce up as much as possible because no one likes a soggy pie that leaks and burns your chin. Best pies have been done with cold casserole from the next day that’s cooked like 10 hours.
I make a heap of ven pies, about 24 in a batch.
I use a pie maker now which will do 4 at a time.
3 kg ven (any part) diced ,2 decent onions chopped and flavour of choice.
The one I use is "McCormack beef and red wine casserole".
Chuck the lot in your slow cooker for 5 to 6 hours and then ad some frozen mixed veg and cook for another 1/2 hour.
Thicken with corn flour and leave to cool
I just buy the flakey puff pastry sheets and go from there.
The biggest problem is keeping people from pinching them out of the freezer.
Happy cooking.Attachment 184245
Thanks all! @nevereadyfreddy I need on of those pie makers, looks real easy.
@bunji, probably good to add veg for bit more balance.
https://www.kmart.co.nz/product/pie-maker/3117813
Chuck that on the ol Santa list thank you very much
Yeah, the pie maker was a huge improvement over the foil dishes that I started with
Makes nice apple/apricot pies also.
I wonder if these pie makers have enough depth? Iv always wanted to get one but was worried they wouldn’t hold as much filling as the individual tins.Quote:
Originally Posted by thatguy
@thatguy Here is the Old School UK game keepers version ,note this was for a large "family " style pie so the missus just adds subtracts to what she see's fit as we make a dozen pies minimum at a time if we do it in the pie maker & then freeze them .
We do the same thing @Chelsea said in making any good casserole dish you like into pies instead ,what the missus does is simply strain the filling as you go & thicken the left of sauce with flour to make a thick pie gravy that does not give you third degree burns while it leaks down your chin .:P
During the first Lock Down l could see how things were going to turn to shit re material prices & supply so we brought ahead plans for the farm renovations & had a builders crew living on site for 6 weeks ,they would beg the missus to make batches of these pies for smoko & to take home with them at the end of the job . You can add or remove what ever suits your taste :thumbsup:
Old School Game Keeper Venison & Veggy pie =
Serves 4
30g mushrooms, finely chopped
100g pancetta or smoked bacon, finely chopped
1 x red onion, finely chopped
2 x cloves of garlic, finely chopped
1 x small swede, finely chopped
1 x large carrot, finely chopped
2 x sticks of celery, finely chopped
800g -1kg venison shoulder diced to size
salt & black pepper to taste
flour for dusting
250ml red wine
-Heat 2 tablespoons of olive oil in a frying pan and fry the pancetta or bacon until until brown. Then add the mushrooms ,onions and garlic and continue to fry until brown & remove .Toss into the pan juices Coated Venison pieces in flour & quickly sear/brown on all sides Add all the vegetables to the pan and cook until soft, then transfer everything into a casserole dish /slow cooker with the wine. Cook for 2 1/2-3 hrs or until the meat is really tender
= Use a colander to drain the pie mix & then thicken juices with flour or fine mashed potatoes for thick pie gravy & add to top of the pies. Yumbo :thumbsup:
@Chelsea The missus went through comparing them a couple of years ago & got the Sunbeam PM4800 model to replace the KMart jobby she had .This PM4800 model is designed to make larger Old School Bakery style pie so only does 4 at a time ,but what we find is as you are making them it times out perfectly for getting the next lot ready . It had the best ratings including from Smoko vans etc that used them commercially for lasting/cleaning/heating .Quote:
Originally Posted by Chelsea
This one has had a lot of use as she makes up pies as treats for our Farm workers & neighboring Farms when we have the freezers full after we do our annual extended hunts over the roar & has never played up & is easy to clean .
@bunji thanks for that review, was wondering the same.
My one is the PM4800.
Have had it for about 3 years .
Trouble free and easy to clean.
Gets a lot of use.
