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I recently made some Venison Pizza Pockets and had some left over mince. So I decided to make some sausage rolls.
Well worth it!
Ingredients:
- 500g Venison
- 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
- 6 puff pastry sheets
- 1 egg (for egg wash)
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.
- cut your pastry sheets in half (down the middle)
- spoon your mixture onto your pastry. You want to have a line of mince around 1 cm from the edge. How thick you have your mince line will depend on how thick you like your sausage rolls.
- Once you have placed your mince on your pastry, you will need to start to roll the pastry and mince. Once rolled cut them into 4 pieces and place them on a baking tray.
- Mix the egg in a small bowl. Using a pastry brush, bush the egg wash over the top of the pastry and sprinkle with sesame seeds.
- Place them in the oven for 20 – 25 min or until golden brown.
- Once cook serve and enjoy
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