Pheasant Sausage Rolls.

INGREDIENTS:

250g pheasant breast – minced

100g chorizo – minced, or sausage meat and 1 tablespoon of smoked paprika

Half an onion – thinly diced

1 carrot or parsnip – thinly grated

1 table spoon of crushed chillies

1 table spoon of coriander

1 table spoon of chopped parsley

1 table spoon of thyme

2 crushed cloves of garlic

2 eggs

500g pre-rolled puff pastry





METHODS:



In a large bowl mix all the ingredients together, except for the puff pastry and one of the eggs.

Lay the pre-rolled puff pastry out on a flat surface that has been covered in a thin layer of flour. Sprinkle flour on the top side before applying the mixture in equal long shapes.

Whether you like thin or fat sausage rolls is completely up to you.

Whip the last egg up in a small bowl and apply the wash to all the visible pastry left and roll the pastry over the mixture.

Spread the egg wash over the top of the sausage roll.

Cook in the oven at 175oC for 15-30 minutes (depending on size), and leave the sausage roll to rest for ten minutes before diving in…