80g of raisins
80ml of Orange Gin
1 tbsp of chopped fresh rosemary
2 tbsp of mince pie filling
180g of venison steak
400g of Cumberland sausage
375g packet of ready rolled puff pastry
1 beaten egg
1 tbsp of mustard seeds
1 tbsp of picked fresh thyme
Soak the raisins in the orange gin and leave to stand for 10 minutes.
Finely dice the venison and remove the sauces from their skins before add to the raisins.
Add the chopped rosemary and micelle filling, then using a clean hand mix together, you can use a spoon but it is easier to use a hand as you can combine the ingredients better
Roll out the puff pastry and cut down the middle long ways to create tow rectangles
Place the sausage roll filling down the centre of each pastry sheet in a sausage shape.
Brush the edges with beaten egg and roll up into a long sausage roll.
Cut the rolls into portions and place on a non stick baking tray.
Brush with the remaining beaten egg and sprinkle with mustard seeds and thyme.
Bake in the oven at 180c for 20 minutes or until golden and crisp.
These sausage rolls are great for freezing raw so you have them at the ready, they will also bake from frozen you just need to bake at 170c for an 5 extra minutes.