We're making venison pasties at the Winter Rendezvous, so I decided to make a test batch for supper tonight. I don't have any venison to hand, so I used beef. Mostly, I just wanted to make sure that they would cook properly, since the filling in a pasty goes in raw (as opposed to an empenada, where the filling is pre-cooked).
And they came out . . . very good. Moist and savory. The seasoning was a little off, but then, venison will take a different spice load from beef. All in all, another success. I have now pre-tested all the recipes I will be doing at the Rendezvous.