If you follow this site, you know that I seem to make a variation of Colcannon (Irish mashed potatoes) most St. Patrick’s Day — varying the potatoes (sometimes sweet potatoes) and the greens (cabbage, kale, even spinach), but this year, I stuck with transitional russett potatoes and cabbage, but make “cakes”, sort of like potato pancakes. Fried up, they are a great side dish to Irish-style sausages, or even for breakfast with bacon and eggs. Very filling!
As I have mentioned before, I am a big fan of “wild game” whether it be venison, boar, elk, etc. This recipe takes my Vension Ragout, adds a whole lot more mushrooms to make it very thick, and then fill into delicious, buttery puff pastry. totally decadent. Very earthy, savory, comfort food.
Hand pies freeze well! Wrap in foil, then pop each one in a ziplock baggie. To reheat bake in the tin foil for 12-12 minutes, then unwrap and bake an additional 5 minutes without the foil to crisp up. Great for a lunch or dinner with a salad.
I am a huge fan of “wild game”, even if most of the stuff that is available is farm raised around here. I pound a few pounds of venison mince the other day and made two recipes (this and the next one). They are delicious. And I am guessing that they are pretty healthy because venison is very lean. Amazingly flavorful for something that is that lean too. While this recipe is a bit time consuming, it is one of the best “cooked” (vs “baked”) things that I have made in recent memory.