Venison Pasty



Make these pasties in advance and serve for a casual but impressive lunch - makes one large pasty for 6, or 6 individual ones

Ingredients
450g minced or finely chopped venison
100g diced streaky bacon
2 medium onions, finely chopped
1 small sweet potato, peeled and cut into small cubes
2 medium potatoes, peeled and cut into small cubes
4 teaspoons fresh parsley, roughly chopped
salt & pepper
1 egg (beaten) for brushing over pastry
575g frozen puff pastry (for one large pasty) or 810g for 6 individual pasties

Instructions
Assemble all the pasty ingredients and mix well.
Roll out the pastry to a large rectangle and place on a heavy baking tray.
Place the meat & vegetable mixture neatly on the pastry and press into a flattened sausage shape.
Wrap in the pastry by folding up the ends first.
Brush the side edges with beaten egg and then lift them to complete the parcel.
Seal the joins and brush the pasty with more beaten egg.
Bake at 180 degrees for 30 minutes.
Check with a skewer to see if the centre is cooked and the pastry is not overcooking.
If you think pastry is overcooking and centre is still not cooked, cover pastie(s) with a piece of foil and continue cooking for another 20 - 30 minutes.
Remove the pastie(s) from the oven and leave to cool.
Serve warm with chutney and salad.

Compliments of your friendly Independent Butcher shop