1-Getting started with venison mushroom hand pies is straightforward and fun, perfect for home cooks eager to try something new. Begin by preparing the dough, which involves combining 2 cups all-purpose flour, ¾ teaspoon sugar, and ¼ teaspoon salt. Cut in ½ cup cold salted butter until pea-sized pieces form, then mix in 1 cup grated Irish cheddar cheese before adding ½ cup plus 1 tablespoon ice water gradually to create a pliable dough.

2-Divide the dough into two discs and refrigerate for at least one hour. Meanwhile, soak 1 oz dried wild mushrooms in 1 ½ cups boiling water for 15-20 minutes, then drain and chop them finely. In a skillet, cook the mushrooms, ½ cup finely chopped shallots, 1 teaspoon minced garlic, 1 tablespoon fresh thyme, and ½ lb ground venison in 2 tablespoons lard over medium heat until browned and seasoned with ¾ teaspoon salt and ¼ teaspoon black pepper.

3-Next, make a roux by adding 2 tablespoons all-purpose flour to the pan, then stir in ½ cup stout beer, ½ cup stock, and 2 tablespoons half and half. Simmer until thickened, return the meat mixture, stir well, and let it cool. Roll the chilled dough into 16 balls and flatten each into 6-inch circles. Top each with 1 tablespoon shredded cheese and 2 ½ tablespoons of filling, fold into half-moons, crimp the edges, vent the tops, and brush with an egg wash made from 1 medium egg mixed with 1 tablespoon cold water.

4-Bake at 425°F (220°C) for 18-22 minutes until golden and bubbly. The total preparation time is about 45 minutes plus 20 minutes cooking, including dough refrigeration. For more inspiration on hearty dishes, explore our loaded baked potato chicken casserole for a similar comforting vibe. This method ensures a flaky crust and flavorful filling every time.