This gorgeous pie makes a great dish for any special occasion, such as bonfire night or Christmas party. It's a combination of rich meaty filling and crisp flaky pastry, very tasty and simple to cook.
The recipe is adapted from Olive magazine (2015'11).
Ingredients:
1/2 onion, finely chopped
300 g mushrooms
1-2 cloves garlic, crushed
1/2 medium size apple
284 g pack venison burgers (or venison mince)
1 tsp mustard
1 egg
1 slice of white bread
a small bunch of flat-leaf parsley (about 1 cup)
2 x 375 g sheets puff pastry
season to taste
Method:
Beat the egg in a small separate bowl.
Crush the bread slice and soak in some milk (appr. 3-4 tbsp), then mash.
Finely chop the mushrooms, peel and grate the apple.
Fry the onion in a little oil until it is soft but not yet coloured.
Add the mushrooms and cook until any liquid that is given off is evaporated.
Add the garlic and cook for a minute.
Remove from the heat, allow to cool for 10 minutes, then stir through the parsley, bread, mustard and apple.
Add the venison mince, plenty of seasoning and 1/3 of the beaten egg.
Mix everything thoroughly with your hands.
Spread the pastry sheets and trim off 5 strips from each, leaving a sheet about 23 x 30 cm size.
Lay out one sheet of pastry on a lined baking tray and evenly spread the mince mixture, leaving 2-3 cm border from the edges.
Brush the edges with some beaten egg and place the second pastry sheep on top.
Brush with the beaten egg and arrange the lattice, then press the edges firmly with a fork. Brush the remaining egg over the lattice strips.
Bake in a preheated oven (200 C, fan 180 C) for 40 minutes, or until the pastry is dark golden brown.
Serve hot and enjoy!
Bon Appetit!
