1lb venison mince
1lb beef mince
2 tbsp seasoning, (salt, pepper, herbs of your choice)
2 large eggs, beaten
2 tbsp Worcestershire sauce
2 tbsp chutney
2ft/60cm square (rolled out) of puff pastry
How to make it
Kneading is all important here. Mix the two minces with your hands, add the seasoning, Worcestershire sauce, one of the eggs and the chutney. This should take ten minutes.
Roll out the pastry into a square and cut it in half into two rectangles. Roll the meat mixture into a sausage and lay along the middle of each rectangle. Paint the top of the meat with chutney. You are going to roll one edge of each rectangle over to make the sausage roll. Before you do that, paint the edge of the pastry that has to stick with egg. Now roll it over and crimp along the edges with a fork. It’s now ready to cook.
Top tip: if you want to make mini sausage rolls, freeze the sausage rolls to make them easy to cut, and remember to defrost before cooking
Bake the sausage rolls in a shallow pan for half an hour at 180 degrees C.
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