Makes 10 small pies
600g venison shoulder (leave any fat on)
1 medium carrot, diced
1 medium brown onion, diced
2 cloves of garlic, thinly sliced
10g dried chilli flakes
70g good quality dark chocolate (70% or more)
2 bay leaves
5g mustard seeds
10g cumin seeds
250g tomato pulp or passata
250mL beef stock
30g plain flour
50g unsalted butter
175g plain flour, sifted and extra to dust
75g unsalted butter
Pinch of salt
In a food processor, place flour, pinch of salt and cubed butter. Process to a fine breadcrumb-like texture forms, drizzle in a small amount of chilled water while processing, until dough forms a ball.
Remove from the food processor and shape into a round ball. Wrap in cling film and place in the fridge for at least an hour, or until it is needed.
Pre-heat oven to 175 C. On a lightly floured surface, roll out your dough using a rolling pin until about 4mm thick. Lay into and mould pie tins, cover with baking paper and place baking beads, or rice on top.
Bake for 20 minutes, remove and allow to completely cool.
In a heavy bottomed pot, heat butter and add onions, garlic and carrots. Cook until onions are translucent in colour, while not burning the garlic.
In a bowl toss the diced venison in flour, making sure to coat all the meat.
Add to pot and being to colour, once this is done add bay leaves, pepper, cumin and mustard seeds and chilli and cook for 30 seconds. Add Stout and deglaze pot, add tomatoes and beef stock, turn down to a low simmer and cook for two hours, or until the venison is tender and able to be crushed with a fork.
Add dark chocolate, stir thoroughly. Allow for pie mix to completely cool down.
To cook pie:
In the cooled shells, spoon in pie mixture making sure not to overfill. If you’re using puff pastry for the top, cut out circles of pastry and gently press onto pie bottoms and then brush with a basic egg yolk wash.
If using pie dough, roll out until 2mm thick and cut out a circle. Lightly press on top of pie, coat in egg yolk wash and cut a poke hole with a sharp knife in the centre before baking.
Cook at 180 C until top is golden.
Place on a large plate, serve with seeded mustard, onion jam or a good country-style tomato chutney.
Recipe provided by Leonards Mill at Second Valley