450g venison mince or for ease: 6 x 66g wild venison & caramelised onion sausages
150g black pudding
Pinch nutmeg
Pinch cinnamon
4 banana shallots finely chopped
Knob of unsalted butter
Freshly ground black pepper to taste
30g fresh bread crumbs
500g ready made puff pastry
1 egg (yolk only mixed with a splash of milk)
Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
Soften the shallots in the butter over a low heat then set aside to cool
Mix together thoroughly the mince, black pudding, breadcrumbs & shallot with the spices
Roll the pastry out to approximately 5mm thick into a rectangle
Brush the edges of the pastry with the egg wash then pipe the filling lengthways just past the centre of the pastry
Carefully fold the pastry to fully cover the sausage meat then gently crimp the edges with the back of a fork
Alternatively cut the pastry into small rectangles for snack size sausage rolls, egg wash the edges then pipe a little filling across the pastry, fold over & crimp the edges
Egg wash the pastry & chill for 30 minutes before baking
Bake in centre of the oven for 35-40 minutes until fully cooked with a core temperature of minimum 65°C
Once cooled slice into 6 sections & serve with red onion chutney & a glass of your favourite ale
