Wednesday, 12 December 2012

Venison Pie


For Christmas you could put a cranberry in the little air-vent...
The main thing about this venison pie is not the filling, which was a basic but delicious mirepoix/venison/beef stock stew with copious amounts of gravy. And it wasn't my adorable antler decoration. No. The really important thing about this pie is that it was my first attempt at rough puff pastry. Look at that lamination!


11 comments:

leaf (the indolent cook) said...

Well done, I still haven't tried making my own puff pastry yet!

tasteofbeirut said...

WOW. congratulations!!!!!! i would not ever attempt making this without a nice sheeter and at least one more helper! Bravo and that pie looks so so tempting.

underthebluegumtree said...

Your pastry looks fab. I always find rough puff to be pretty much as good as the real thing and it's so satisfying to make.

Foodycat said...

Leaf - haven't tried full-on puff, but I was surprised by how easy this was.

Joumana - thank you! I nearly always use bought pastry, but I wanted to give this one a go.

Bluegum - yes, I think I am sold on this.

Joanne said...

I love the looks of that crust!

Hannah said...

Your pastry looks amazing, love the antlers on top too!

Foodycat said...

Joanne - thanks!

Hannah - I thought they were pretty cute.

wildtomato said...

What lovely layers! So impressive for a first attempt.

Yep, that was one of my cat hats. In fact, that pic was from my blog. Oh well. :/

Mary said...

This sounds delicious and that pastry looks otherworldly good. That is quite an accomplishment. I hope you have a great day. Blessings...Mary

Angie's Recipes said...

Gorgeous layers of puff pastry. Looks heavenly!

Zoelee said...

Looks amazing! :)

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