Butter venison pies

Read Time:2 Minute, 8 Second

Marinade:

1KG Venison, cut into small pieces
½ cup plain yogurt
1 tbsp lemon juice
2 tsp turmeric powder
3 tsp garam masala
½ tsp chilli powder
2 tsp ground cumin
1 tbsp ginger
2 cloves garlic, crushed

Curry:

2 tbsp sugar
2 tsp salt
1 cup coconut cream
1 cup tomato puree
2 tbsp butter

Pie:

6 sheets of puff pastry (for small party pies)
1 egg

Method:

Combine the marinade ingredients with the venison in a bowl. Cover and place in the refrigerate overnight.
Place the venison pieces in slow cooker, do not wash out the bowl yet.
To make the sauce. Use the bowl the marinade was in and combine the tomato paste, coconut cream, sugar and salt. Once combined pour into the slow cooker over the venison pieces.
Cook on high until the venison pieces fall apart. This will take roughly 5 – 6 hours.
Preheat your oven to 180 Celsius.
If you are making smaller party pies this can be done in a 12 pieces muffin pan. Spray the pan with oil.
To cut your pastry that will be used for the side and bottom of the pie you can use a small bowl or large mug to cut around. The piece oof pastry should be roughly 10 – 12 cm round.
Fill your muffin pan with these pastry and ensure the pastry is pushed down to form a cup and you do not crack the pastry. You want for the pastry to hang over the top of the space a little bit, this will help your pie top have something to grab onto when cooking.
Once all of your spaces in the pan are filled you can start to fill the pastry with your butter venison. Spoon in your mixture to fill your pies.
For your pie tops you can use a small cup as a guide for your circle. The pieces will need to be around 8 cm.
Place the tops of the pies over your mixture you have spooned in. with a fork crimp the edges to ensure you have a seal.
Beat one egg in a small bowl and brush the tops of your pies with the egg. This will give you a nice glossy golden colour when cooked.
Places your pies in the oven for 25 – 30 min. this will depend on if you have a fan forced oven.
Once the pies are golden brown, and the pastry is cooked, remove them from the oven and allow them to cook on a rack, or serve and enjoy!