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(makes 8 large sausage rolls)
Ingredients.
500g Venison Mince
350g Pork Sausage meat
200g Sundried Tomatoes
30g Fresh Basil leaves
1 egg
375g Ready Rolled Puff Pastry
Parmesan
Method.
With your hands thoroughly mix the venison and sausage meat together.
Drain the Sundried tomatoes and squeeze and pat the excess oil from them with some kitchen towel.
Then roughly chop.
Roughly chop your basil too, and add both to the meat and again thoroughly mix.
Unroll the pastry onto a floured surface, give it a little go over with a rolling pin.
Use half the mixture and create a long sausage shape along the bottom of the pastry (leave a gap at the edge to seal)
Brush beaten egg along the gap.
Tease the pastry over and shape with your hands. Trim (save your pastry) and seal with a fork.
Cut in 4 large sausage rolls.
And place on a lined baking tray.
Repeat with your remaining filling and pastry.
Brush the sausage rolls with more of the egg, score the tops carefully and add a twist of black pepper.
Bake at 180°c for 25 minutes
Remove from oven and grate Parmesan over each one.
Pop back in the oven for a further 5 minutes.
