Step 1

Combine flour, sugar, and salt in a medium bowl.

Step 2

Add in butter. Squish pieces of butter between your fingers to flatten them.

Step 3

Once all butter pieces are flattened, add in shredded cheese and use a pastry blender to blend the butter and cheese into the flour mixture. Blend until all butter and cheese pieces are pea-size or smaller.

Step 4

Drizzle ice water over flour mixture and incorporate water into crust using your hands. Start with ½ cup water and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.

Step 5

Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.

Step 6

Form dough into 2 discs. Wrap in plastic wrap and refrigerate for 1 hour.

Step 7

While dough is chilling, prepare filling.

Step 8

Place dried mushrooms in a glass or ceramic bowl. Add boiling water. Let sit for 15-20 minutes while you prepare the other ingredients. Once mushrooms are done rehydrating, drain and finely chop the mushrooms.

Step 9

Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.

Step 10

Add chopped mushrooms, shallots, garlic, and thyme to pan. Reduce heat to medium. Cook for 2-3 minutes, stirring frequently, until slightly softened and fragrant.

Step 11

Add in ground venison. Sprinkle salt and pepper over the meat. Break the meat up into small pieces and mix into the mushroom/shallot mixture. Cook for 3-5 minutes or until meat is browned. Remove mixture to a bowl and set aside.

Step 12

Add butter to the pan. Once butter is melted, add flour. Stir to combine and cook for 1-2 minutes, or until bubbly and browned.

Step 13

Add in stout beer, stock, and half and half. Stir to combine and cook for 3-5 minutes or until thickened.

Step 14

Add meat and mushroom mixture back to the pan and stir to combine. Remove filling to a bowl and let cool slightly before assembling hand pies.

Step 15

Preheat oven to 425°F. Line a sheet pan with parchment paper.

Step 16

On a lightly floured surface, divide each dough disc into 8 equal parts. Roll each piece of dough into a ball. You should have 16 balls total.

Step 17

Roll each ball into a 6" rough circle. Place 1 Tbsp of shredded cheese on half of the dough circle. Add 2 ½ tablespoons of filling on top of the cheese. Wet the edges of the circle slightly and fold dough over filling to make a half circle.

Step 18

Seal the edges of each pie by folding the bottom edge over the top edge and crimping with your fingers. Alternatively, you can seal the edges with a fork.

Step 19

Place pies on parchment paper-lined sheet pans. Cut 3 lines in the top of each pie to vent.

Step 20

Note: You can roll out each ball into a circle before filling or work in batches of a few at a time.

Step 21

Whisk together egg and 1 tablespoon cold water. Using a pastry brush, brush the top of each pie with the egg wash.

Step 22

Bake for 18-22 minutes or until crust is lightly browned and filling is bubbly.

Step 23

Follow all steps above through hand pie assembly.

Step 24

Place hand pies on parchment paper-lined sheet pan and cut slits in the tops to vent but don't brush with egg wash.

Step 25

Bake at 425°F for 8-10 minutes or until crust is set but not browned.

Step 26

Let pies cool slightly then place entire sheet pan in the freezer. Freeze until solid.

Step 27

Place frozen hand pies in zippered bags or vacuum seal bags. Freeze for up to 3 months.

Step 28

Thaw pies on a parchment paper-lined sheet pan overnight in the fridge. Brush with egg wash and bake at 425°F for 20-22 minutes.