Hungry Hunter's Hotpies

By chelyc13

Ingredients

• Half of a medium onion, finely chopped
• 1/2 cup diced celery
• 1 teaspoon vegetable oil
• 1 lb. leftover caribou or other game roast, chilled
• 2 medium potatoes, baked whole and chilled
• 1/2 cup shredded Monterey jack cheese
• 1 teaspoon crumbled dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 eggs, well beaten, divided
• Pastry dough for 2 crust pie
• 1 little all purpose flour for rolling out pastry.

Details

Servings 30

Preparation

Step 1

1. In small skillet, saute onion and celery in oil over medium heat until transparent. Transfer to large bowl and set aside to cool. Meanwhile, chop cold roast and potatoes into small dice; add to onion mixture. Stir in cheese, thyme, salt and pepepr. Add about half of the eggs to the bowl and mix well. Set aside.

2. Heat oven to 350. Divide pastry dough into 2 portions. Roll out 1 portion on floured surfce to 1/4 inch thickness. Using large biscuit cutter or drinklin glass dipped in flour, cut pastry into 3 inch circles. Fille ach pastry circle with about1 tablespoon of the filling. Lightly brush edges with reserved egg ot help seal the hotpie; crimp edges together with fork. Place on bakign sheet. Repeat with remaining ingredients, rolling out second patry dough when needed. Preick each hotpie with fork to create steam vent; bursh tops with remaining egg so they will brown nicely. Bake for about 10 minutes, or until golden brown. Serve hot or at room temperature.