Venison Pasty

By Rachelle

  • 1/2 onion (diced)
  • 4 red potatoes (diced)
  • 1 rutabaga (peeled and diced)
  • 4 carrots (peeled and diced)
  • 1 lb ground venison (or beef)
  • 1/4 cup beef broth
  • 1 Tbsp dried parsley
  • 1 tsp paprika
  • 2 tsp garlic powder
  • salt and pepper to taste
  • 1 cup tapioca flour
  • 1 cup almond flour
  • 1 tsp salt
  • 2 14-oz cans coconut milk
  • 1 egg (lightly beaten)
  • Butter or oil
  1. Preheat oven to 400.
  2. Heat oil or butter in a saute pan over medium-high heat. Once hot, add onions and cook until fragrant (approximately 1 minute). Add potatoes, rutabaga and carrots. Stir to combine.
  3. Add beef broth, parsley, paprika, garlic powder and salt and pepper. Cook for 5 minutes.
  4. Crumble ground venison into the pan and cook, covered, until meat is cooked and vegetables are tender.
  5. In a pan, heat oil or butter over medium heat.
  6. Combine tapioca flour, almond flour, salt and coconut milk in a bowl. Should look a bit like pancake batter.
  7. Pour 1/4-1/2 cup of the tapioca mixture to the pan into a round shape. Allow to cook 2-4 minutes until bottom is firm. Move the dough to parchment paper on a baking sheet cooked-side up. 
  8. Scoop filling on top of the dough, brush egg along the edges and fold dough over. Press down on the edges with a fork to seal the pasty closed.
  9. Brush the pasty with egg and sprinkle salt on top. Repeat until all the tapioca mixture is cooked.
  10. Place the pasties in the pre-heated oven for 15-20 minutes, or until crispy on the outside.
  11. Serve with ketchup or hot sauce.

Note: These pasties are grain, gluten and nut free. A slight variation on a traditional pasty.

Dough adapted from My Heart Beets