Venison Pizza Pockets

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Pizza pockets are such a tasty treat and fun to make. For something different I have decided to make some using puff pastry. The mince flavor mixture i have used is the same recipe i use for my spicy Italian sausages, except on a smaller scale.

This will make around 12 pizza pockets.

Ingredients:

500gVenison
125G Pork fat
1/4 cup chilled red wine
1 tbsp dry parsley
2 tsp sea salt
1 tsp garlic powder
1 tsp ground pepper
1 tsp cayenne
1 tbsp fennel seeds
1 tbsp crushed chilli peppers
1 tbsp paprika
4 puff pastry sheets
1 egg (for egg wash)
500gm shredded mozzarella cheese
400gm pizza sauce

Method:

Preheat your oven to 180 deg Celsius
Cube venison and pork fat. Mince through medium plate.
To your minced meat and fat combine the red wine, parsley, sea salt, garlic powder, ground pepper, cayenne, fennel seeds, crushed chilli peppers and paprika. Mix thoroughly to ensure your spices are spread through your mince.
fry your mince in a pan until brown
cut your pastry sheets in half, then cut each half into 3 pieces. You will have 6 pieces per sheet. From each sheet 3 will be the bottom of your pizza pocket and 3 will be the top.
Place the pieces you are using as the bottoms on to a baking tray, places the tops aside for the moment. Add your pizza sauce to the bottom pieces, spread the sauce out but not quiet to the edge of your pastry. You need to leave a bit of room so the top piece of pastry can stick to the bottom.
Spoon your cooked mince onto the pastries that has the pizza sauce on it.
Add a nice heap of mozzarella cheese to the top of your mince you have placed on your pastry, once done cover with your pastry tops.
Using a fork crimp the edges of your pastry so you make a seal between the bottom and top pieces of pastry.
Mix the egg in a small bowl. Using a pastry brush, bush the egg wash over the top of the pastry. This will give your pizza pockets a nice golden colour.
Place them in the oven for 20 – 25 min or until golden brown.
Once cook serve and enjoy