Ingredients
Servings
- 1 splash milk
- FILLING -----------------------------------
- 1 kg venison mince
- 200 g potato, diced small (6mm x 6mm /
- 100 g carrot, diced small
- 100 g Southland swede, diced small
- 100 g onion, diced small
- 50 g semi-dried cranberries/craisins
- handful handful parsley, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 100 ml strong brown stock
- 125 ml red wine
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- Salt and pepper to taste
- PASTRY -----------------------------------
- 8 sheets 8 sheets flaky or puff pastry
- 1 egg
Recommended condiments
green tomato chutney
Servings
- 1 splash milk
- FILLING -----------------------------------
- 1 kg venison mince
- 200 g potato, diced small (6mm x 6mm /
- 100 g carrot, diced small
- 100 g Southland swede, diced small
- 100 g onion, diced small
- 50 g semi-dried cranberries/craisins
- handful handful parsley, finely chopped
- 1 Tbsp fresh thyme, finely chopped
- 100 ml strong brown stock
- 125 ml red wine
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- Salt and pepper to taste
- PASTRY -----------------------------------
- 8 sheets 8 sheets flaky or puff pastry
- 1 egg
Recommended condiments
green tomato chutney
Pre-heat oven to 200°C / 390°F.
Take one-third of the mince and pulse in a food processor with the brown stock and red wine until the consistency of sausage meat. Refrigerate.
Cut the pastry sheets into 20 circles (12 cm / 5" in diameter).
Blanch the vegetables until just soft. Refresh in cold water and drain well.
Add the remaining mince to the meat mix, along with the remaining ingredients. Mix well and keep cold. Pan fry a bit of the mixture to check seasoning and adjust accordingly.
Make wash using the egg and milk.
Egg wash the outside edge of the pastry circles. Place 80 g / 3 oz of mixture into the middle of each pastry circle. Pull up the sides of the pastry like a purse and crimp well. To ensure a good seal, brush the outside of the parcel with the egg wash.
Place the 12 parcels on a baking sheet and bake for 20 minutes.
Serve with a green tomato chutney or similar.
