Winter Veg and Venison Pasty

Photo by Simon Lambert

Preparation time - 50 minutes

Cooking time - 50 minutes

Skill - moderate

Makes 6

Ingredients

• 3 sheets Heritage Bakers Savoury Short Pastry, thawed

Filling

• 300g venison, finely diced

• 450g potato, peeled, finely diced 

• 150g swede, peeled, finely diced

• 150g onion, peeled finely diced

• 2 tsp black pepper, finely ground

• 2 tsp salt

• 2 Tbsp flour

• 40g butter, diced

• Egg yolk for glazing

Method

1. Preheat the oven 180C (160 C fan-forced)

2. To make the filling: Place the venison and vegetables into a large bowl, season with the pepper and salt and sprinkle over the flour.  Massage all the ingredients together (I used my hands).

3. Using a 10-12 cm round plate as your template, cut out 6 rounds of pastry.

4. Divide the mixture up into 6 and place 1 portion onto half of a pastry circle, allowing a space around the edge.

5. Dot with butter.

6. Brush lightly with egg, then fold the pastry over the filling and seal firmly.

7. Starting at one side, crimp the edges by overlapping the pastry so you get a D-shaped pasty.

8. Brush the pasties with the egg and piece a hole in the top with the tip of a knife.

9. Bake in a preheated oven and cook for 45-50 minutes or until the pastry is golden and crisp and the filling cooked through.

10. Allow to sit for 5-10 minutes before eating.

Recipe by Alison Lambert