Mutton sausage rolls n a Venison pasty

[tozzybum]

Well lazy puff pastry from a certain store .
1kg of Welsh Hill mutton (Vss cheers) .1 x egg to dress the pastry.
500g of Pork belly.
For the pasty ,500g of West Sussex Roe mince ( Shot at Malc,s ) .
1 whole onion ,1x tea spoon of salt and black pepper to taste .
Roll out the pastry to make it more pliable.
Mix the mutton mince and a sprinkle of salt to work the meat .Add 250g pork and mix well to your hands ache is long enough.
Roll the mix into a long sausage and roll into the pastry.Cut into 3 and beat the egg and "wash" the pastry with it.
Into the oven gas mk 6 for 30 mins .
Take your venison mince sprinkle of salt n pepper to taste and work it well.
Fine chop your onion and mix into the venison by hand .
Then the other 250g of Pork into the mix and squeeze all together till the mix is as 1.
Roll the last bit of pastry into a circle and put the mix into the centre.
Lift the edges up and crimp together like a certain place south of Devon does.Happy with the shape dress with egg wash and gas mk5 for 40 mins till nicely browned ,enjoy

 

[Woodsmoke]

They both sound great!

 

[willie_gunn]

Sounds delicious!

On the shoot day we take home-made venison sausage rolls, which I (and the guns and beaters) think really takes some beating. Never any left! Just the regular sausage mix of venison and pork for the filling.

 

[big ears]

Mince in a pasty

 

[tozzybum]

Delicious is all that matters, friends wife does them with pheasant mince instead. Just as tasty.