Venison Pie
Ingredients
500 g flaky pastry
1 kg cooked venison, cubed
200 g rindless streaky bacon, chopped
15 ml chutney
125 g dried apricots, chopped
30 ml red wine
5 ml chopped fresh thyme
1 clove garlic, crushed
1 kg cooked venison, cubed
200 g rindless streaky bacon, chopped
15 ml chutney
125 g dried apricots, chopped
30 ml red wine
5 ml chopped fresh thyme
1 clove garlic, crushed
Methods/steps
Halve the pastry
Roll out one half and use to line a pie dish
Combine all the ingredients for the filling and spoon into the pie dish
Cover with the rolled out reserved pastry and crimp the edges together
Cut slits in the top to allow the steam to escape during baking
Bake at 180?C for 30 minutes or until the pastry is crisp and golden
Roll out one half and use to line a pie dish
Combine all the ingredients for the filling and spoon into the pie dish
Cover with the rolled out reserved pastry and crimp the edges together
Cut slits in the top to allow the steam to escape during baking
Bake at 180?C for 30 minutes or until the pastry is crisp and golden
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