• Haunch of Fallow Deer
  • 2 Roe Deer shanks
  • 1 Turnip
  • 1 Butternut Squash
  • 1 Pumpkin
  • 2 large Onions
  • 2 large Carrots (washed but not skinned)
  • 1 punnet Shiitake mushrooms
  • Lemon
  • Beef Stock
  • Bottle of Ale
  • 1.35 kilos of Plain flour
  • 6 large Eggs
  • Water
  • 1 large block of Butter
  • Beef Suet
  • 1 bulb Garlic
  • Tomato Paste
  • Rosemary
  • Parsley
  • Olive Oil
  • Salt and pepper


Butcher and portion the haunch.

Puff pastry   Slice the butter into six slices lengthways and lay out onto cling film to form a single sheet of butter, fold the end of the clingfilm loosely over the butter then roll.  When the butter has rolled into a single sheet then sprinkle over with beef suet and refrigerate.  Weigh out 300g of plain flour, add a pinch of salt and two large eggs and around 100ml of cold water.  Use a mixer to bring together into a dough before continuing to work with your hands on a lightly dusted table.  You need to chill the dough in the fridge before you start adding the butter to the pastry.  Take the puff pastry from the fridge and roll out onto a silicone/parchment base.   Roll out and trim the edges so that they are square.  Lay your chilled butter square onto the centre of the pastry and fold over the edges.  Wrap once again in cling film and chill in the fridge.  When chilled roll out into a rectangle, shaping the sides as necessary.   Add a sprinkle of beef suet over the pastry and gently press down.   Fold the sides into the middle and pinch the seams together before gently rolling and then folding once more.  Wrap in clingfilm and back into the fridge for 15 minutes to chill.  Repeat a further layer with suet then rest for 20 minutes.

Shortcrust pastry  Separate 4 eggs.  In a mixer add a kilo of flour, 350g of cold diced butter, 150g of beef suet and combine to form a breadcrumb texture.  Whisk together 4 egg yolks and 120g of water.  Turn the mixer down to slow speed and slowly add the liquid.   Turn out onto a floured surface and knead by hand.  Wrap in clingfilm and chill. 

Dice the carrots into small even chunks.  Finely dice a large onion.  Top and tail the garlic and remove the skin, keeping the cloves whole.

In a pressure cooker add a large knob of butter and a covering of olive oil.  Create a dredge using flour which has been seasoned with salt and pepper.  Dredge the Shanks and diced fallow then add to the pan cooking for two minutes on each side.  Remove the meat and add the vegetables to deglaze the pan.  Tear ¾ pf the Shiitake mushrooms into pieces and add together with a tablespoon of tomato puree.  Add a glug of beef stock and a bottle of real ale before putting the meat back into the pan.  Put the lid on the pressure cooker and cook for 1 ½ hours on a low heat.   Remove the shanks from the pan and then sieve out the solids.  Reduce down the remaining liquid and season.

Prepare the pasty filling.  Finely dice two fillets from your haunch.  Cut a pumpkin and turnip into flakes, this means they will cook evenly inside the pastry.  Strip and very finely chop some Rosemary, you want it almost to dust.  Add to the vegetables and mix through.  Finely chop a handful of parsley and mix through.  Season with a generous pinch of salt and pepper.  Fold through the finely diced fillets.

Slice a butternut squash in half and trim the back so it sits flat on a tray.  Scoop out the seeds and fill the head with olive oil and rub oil over the remaining flesh.   Sprinkle pepper and sea salt over the surface area.  Pop a sprig of rosemary, quarter of lemon and a couple of cloves of garlic into the oil.   Place in the oven at 220°C/425°F for around 45 minutes.

Add some butter to a hot pan and tear in the remaining shiitake mushrooms.  Season with salt and pepper.   Add the reduced stock to the mushrooms together with the retained meat and vegetables.  Stir through some chopped parsley.  Construct the pies using an oven proof dish, for two person pies place a fallow shank in the centre, for one person pies use a Roe shank.  Nestle the filling around the shank so they sit upright.  Trim around the collar and place foil over the bone to prevent colouring during cooking. 

Remove the shortcrust pastry from the fridge and roll out on a floured surface.   Use a plate as a template to cut out discs for the pasties.  Place a generous layer of filling and brush the edges with egg wash.   Fold over and use your hands to shape before crimping the edges.  Brush the pasty with egg wash.  Pierce several times to allow the steam to exit during cooking.  Place in the Traeger at 230°C/465°F for 30 minutes.

Remove the puff pastry from the fridge and roll before cutting into discs.  Cut a small circle in the centre to allow the shank to protrude and place gently over the top.  Use egg wash to glue the lid on and glaze the top.  Place in the oven at 220°C/425°F for 30 minutes.  Serve with the roasted Butternut Squash.