Venison Pie

Sunflower oil or extra virgin olive oil
2 lbs ground venison or beef
1 medium onion, diced
1 large carrot, diced
1 medium fennel bulb, diced
1 Tbs minced fresh rosemary
1 Tbs ʻulu flour or all-purpose flour, plus more for rolling
1/2 cup red wine or broth
12 oz bag frozen cooked kalo, thawed and diced
Kosher salt
1 package of prepared puff pastry, thawed but chilled
1 egg, whisked

Heat a large sauté pan over medium-high heat. Add 2 Tbs of oil and the ground meat. Cook, stirring frequently to break down the meat into small crumbles. When cooked through, transfer to a bowl.

Return the pan to the heat, reduce the heat to medium, and add another 2 Tbs of oil. Add the onion, carrot, and fennel. Cook, stirring frequently, until tender. Add the rosemary, tomato paste, and flour and stir/smash until blended. Add the wine plus 1/2 cup of water (1 cup liquid total) and stir until blended. Add the meat back to the pan along with the kalo and 2 tsp salt. Cook, stirring, until liquid has almost completely evaporated.

Remove from heat, transfer to a 9” square baking pan, and let cool slightly before proceeding. (You can make this mixture ahead of time and refrigerate or freeze).

Heat the oven to 400F.

Lightly flour your work surface and unfold the puff pastry. Gently roll out until itʻs slightly thinned and large enough to cover the baking pan. Transfer to the pan, tuck under the edges, and brush with the egg. Use a paring knife to cut several holes in the dough to allow steam to vent.

Bake until the top is puffed and golden brown, about 1 hour.

Note: You can also use the filling to make hand pies. Cut the rolled puff pastry into 6” rounds and top with 1/4 cup filling. Fold the dough over, crimp edges, brush with egg, and poke a vent hole with a knife. Bake for 30-40 minutes, or until golden.