-
Fry the onion in a little oil
until it is soft but not coloured, then add the mushrooms
and cook until any liquid that is given off has
evaporated. Remove from the heat, allow to cool for 10
mins, then stir through the parsley, the bread, and apple.
Add the venison mince, seasoning and half of the beaten egg
and mix everything thoroughly with your hands.
-
Lay out 1 sheet of puff pastry
on a baking sheet and form the mince mixture into a log
down the centre, brush round the edge with some water and
lie the other sheet on top. Press down around the mince
mixture to thoroughly seal the wellington. Trim the pastry
to leave a 1.5 cm border around the filling, crimping as
you go. Cut 2 small steam holes in the top with a sharp
knife. Chill for 30 mins.
-
Heat the oven to 200C/Fan
80C/Gas4. Brush the pastry with the remaining egg. Bake
for 40 minutes, or until the pastry is dark golden brown
and a skewer pushed through carefully into the centre
feels red hot when pulled out. Serve with salad or apple
sauce.
|
DAILY
DINNERS 
