Antelope Meat Pies

Mini Antelope Meat Pies
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These personalized mini meat pies are packed full of sweet ground antelope meat, carrots, mushrooms, shallots and ricotta cheese. You can also substitute ground antelope with ground venison, elk, turkey or beef.

Makes 5-6 Meat Pies


  • 1 pound ground antelope
  • 2 tablespoons butter
  • 1 cup carrots, chopped
  • 1 cup mushrooms, chopped
  • 1 white onion, chopped
  • 1 shallot, finely chopped
  • 1 cup ricotta cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 puff pastry sheets, thawed
  • 1 egg yolk beaten with 1 tablespoon water


Preheat oven to 400 degrees. Heat skillet over medium heat and brown ground meat. Remove meat from skillet and set aside. Melt butter in skillet and sauté chopped carrots, mushrooms, onion and shallot. Season with garlic powder and salt. Add ricotta cheese and antelope meat to skillet and stir together. Remove from heat. Sprinkle a flat surface with flour and roll out pastry sheets. Create 6 piles of the meat mixture on one of the pastry sheets and then place the second pastry sheet on top. Press pastry together around meat. Use a knife to cut around the meat pies leaving 1/2 inch of pastry around the edges. Wet a fork in the egg and press around the pies securing the edges together. Cut an ‘X’ in the top of each pastry. Place meat pies on a baking sheet and brush the top with egg wash. Bake for approximately 15-20 minutes or until browned.


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