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Makes: 6 portions
Prep: 20 mins Cook: 30 mins.
Ingredients
500 grams sausage meat
500 grams venison mince
375 grams puff pastry
1 beaten egg
2 tbs chopped parsley
2 tbs ground black pepper
1 tsp Salt
120 grams sultanas
200 ml water
200 ml brown sauce
Instructions
For the sultana brown sauce Place the sultanas in a pan of water and bring to the boil. Leave to cool completely after boiling, then place the sultanas and the liquid in a food processor, add in the brown sauce and blend. You can keep it chunky and thick or blend it smooth.
Heat the oven to 200 degrees C. Add the sausage meat to the venison mince and mix well using your hands. Season to taste with salt and black pepper, add in the parsley.
Unroll the puff pastry and cut in half lengthways. Place the meat mixture down the middle of the pastry and coat the edges with the beaten egg, then roll the pastry up and place on the lined baking sheet.
Egg wash the top and bake for about 20 minutes until golden brown. Remove from the oven and allow to rest for 4 minutes before cutting into desired sizes. Serve with sultana brown sauce.
Prep: 20 mins Cook: 30 mins.
Ingredients
500 grams sausage meat
500 grams venison mince
375 grams puff pastry
1 beaten egg
2 tbs chopped parsley
2 tbs ground black pepper
1 tsp Salt
120 grams sultanas
200 ml water
200 ml brown sauce
Instructions
For the sultana brown sauce Place the sultanas in a pan of water and bring to the boil. Leave to cool completely after boiling, then place the sultanas and the liquid in a food processor, add in the brown sauce and blend. You can keep it chunky and thick or blend it smooth.
Heat the oven to 200 degrees C. Add the sausage meat to the venison mince and mix well using your hands. Season to taste with salt and black pepper, add in the parsley.
Unroll the puff pastry and cut in half lengthways. Place the meat mixture down the middle of the pastry and coat the edges with the beaten egg, then roll the pastry up and place on the lined baking sheet.
Egg wash the top and bake for about 20 minutes until golden brown. Remove from the oven and allow to rest for 4 minutes before cutting into desired sizes. Serve with sultana brown sauce.
