Recipe - Chile Seared Cervena Venison With Cream Cheese Smashed Potatoes

PASTRY
1 cup All purpose flour
2 tablespoon Butter or margarine
2 tablespoon Vegetable shortening
2 4 TBS cold water

FILLING
4 Eggs
One half cup Milk
One half cup Light cream
One half Clove garlic, minced
Salt
1 cup Shredded cheddar cheese
3 Green onions, chopped
2 Green chiles, seeded/chopped
8 ounce Cooked and peeled shrimp
Salt

Sift flour with a pinch of salt into mixing bowl. Cut in the butter and
shortnening til mixture resembles fine bread crumbs, being careful not to
over mix. Mix in liquid gradually, adding enough to bring the dough
together in a ball. Wrap dough well and chill 2030 minutes.

Roll out dough on well floured surface using lightly floured rolling pin.
Wrap the circle of dough around the rolling pin to lift it into a 10 inch
pie pan. Unroll the dough over the pan. Carefully press dough onto bottom
and up sides of pan, taking care not to stretch it. Roll rolling pin over
top of pan to remove excess dough or cut off excess with sharp knife.

Mix eggs, milk, cream and garlic together. Add salt. Sprinkle cheese,
onions, chiles and shrimp onto base of dough and pour over the egg mixture.
Bake in preheated 400 degree F oven for 3040 minutes, til firm and golden
brown.

Source: Tex Mex Cooking by Jillian Stewart Received in July 1996 Swap from
Texas Joyce
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Apr 1, 1998