Venison, Cranberry and Walnut Pastry Pie
This recipe combines the rich taste of a walnut pastry with venison, piquant red peppercorns and cranberry sauce and is smart enough to serve for any celebration dinner. It is best served warm from the oven, but is good the day after as well.
- 50g walnuts, finely minced
- 300g plain flour .
- pinch of salt
- 100g melted butter
- 1/4 cup water
- egg yolk, beaten
- 250g venison steak, roughly minced
- 250g good pork sausages, skins removed
- 150g portobello mushrooms, roughly chopped
- 1 tsp brown sugar
- 3 tbsp cranberry jelly
- 2 tsp smoked paprika
- 1 tsp red peppercorns
- 1 egg, lightly beaten
- Preheat oven to 190 degrees C.
- To make pastry, sift the flour and a pinch of salt into a bowl. Make a well in the centre and add walnuts and melted butter gradually. Using a flat to bladed knife, combine mixture until crumbly. Pour in water and gently mix to form a soft dough. Form into a ball, wrap in clingwrap and chill in the fridge for 15 minutes.
- Place minced venison in a bowl together with sausage meat and mushrooms. Add the sugar, jelly, paprika and peppercorns and combine well. If you are unable to find red peppercorns, you could use a handful of dried cranberries and a few hearty grinds of black pepper in their place.
- Divide pastry into two pieces and roll out on a well floured board. The pieces should fit the base and top of a 25cm pie dish. Grease pie dish generously with butter before lining with pastry. Pour in filling and spread to cover base. Lay over pastry top and trim edges to fit dish. Using a pastry brush or your fingers dampen the edges of the pastry together to firmly seal edges. Roll out trimmings and use to cut out leaves or star shapes to decorate the pie.
- Trim the edges of the pastry and brush with egg yolk to seal lid. Bake for 20 to 30 minutes until golden brown and crisp. Let the pie sit for 15 minutes before removing it from the dish. Serve with more cranberry jelly or our tamarillo chutney.