Spiced venison pasties
Ingredients
- 200g venison, minced
- 200g venison, ½cm diced
- 1 butternut squash, 1cm diced
- 1 white onion, diced
- 2 cloves garlic
- 2 potatoes, diced
- 3tsp madras curry powder
- 50g chick peas
- 1tbsp tomato purée
- 20g crème fraîche
- 100g fresh coriander
- 20g mint
- ½ lemon, juice
- salt and black pepper
- 1kg ready rolled pastry
- 1 egg, beaten
- 1tbsp sesame seeds (optional)
- 1tbsp onion seeds (optional)
- pickled red cabbage (to serve)
Method
Fry the venison mince in a hot pan to colour. Strain fat, then add the diced venison. Colour then place to one side. Fry all the vegetables on a medium heat until light golden. Add the venison and fry for 3-4 mins. Add the curry powder and chickpeas and cook out.
Remove from the heat and add the tomato purée, crème fraîche, chopped herbs, and lemon juice. Season to taste. Cover and chill for 1 hour or until firm.
Preheat oven to 180C/Gas 4. Roll out pastry and cut three 6ins circles. Place 2tbsp of the mixture in the centre of the pastry. Brush the edge with egg wash and fold the other half over. Crimp closed and wash with egg. Sprinkle with sesame and onion seeds (optional).
Bake for 25-30 mins until golden brown. Serve with pickled red cabbage.
