Spiced venison pasties
Author: Craig Harvey
Serves: Makes 3 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, juiced
- 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 6-inch circles.
- Place 2 tbsp 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.
