Home
You will need
600g minced pheasant
600g minced pork belly
1 chorizo, cubed
2 sheets prerolled puff pastry
Nigella seeds
1 egg
Salt
Method
Preheat the oven to 180c
In bowl, combine the minced pork belly and pheasant breasts by hand, add a generous twist of sea salt. Cube the chorizo sausage then add to the mince and mix throughly.
Roll out the puff pastry sheets and cut them lengthways in half. Fill the centre of the pastry with meat then roll the sheet of pastry over, keeping it tight. Seal the edges with the back of a knife and cut into portions.
Brush a beaten egg over the top and sprinkle with nigella seeds. Place in the oven and cook for 30 minutes.
Serve hot or cold, perfect for snacks.
600g minced pheasant
600g minced pork belly
1 chorizo, cubed
2 sheets prerolled puff pastry
Nigella seeds
1 egg
Salt
Method
Preheat the oven to 180c
In bowl, combine the minced pork belly and pheasant breasts by hand, add a generous twist of sea salt. Cube the chorizo sausage then add to the mince and mix throughly.
Roll out the puff pastry sheets and cut them lengthways in half. Fill the centre of the pastry with meat then roll the sheet of pastry over, keeping it tight. Seal the edges with the back of a knife and cut into portions.
Brush a beaten egg over the top and sprinkle with nigella seeds. Place in the oven and cook for 30 minutes.
Serve hot or cold, perfect for snacks.
