A cook, even an amateur, wouldn’t be a cook if she didn’t experience the occasional spectacular failure.
My pot pies have been a hit, except for one little thing…I use aluminum pie tins that can’t go in the microwave. I decided to make some hand held meat pies, which would be easier for Rick to take to work.
So, the other night I mixed up some pie filling, drained the excess liquid, placed it on some pie crusts that I’d rolled out like pizza dough.
It would have worked if I’d actually used pizza dough.
The result was not pretty at all. Tasty, but not pretty. Next time, I’ll use the pizza dough. And maybe even find an actual recipe.
The filling was very good, though. So here it is.
Venison Meat Pie Filling
1 Â½ lbs ground venisonâ€”browned in olive oil
2 tbs olive oil
Â½ cup peas
1 russet potatoâ€”chopped
Â½ tsp basil
Â½ tsp oregano
1 can vegetable stock (about 14 oz)
Salt and pepper to taste
Brown the meat and set aside. Add all other ingredients to the onions and simmer for 15 minutes.