VENISON AND CHUTNEY PASTY

Packed full of delicious venison, ale and sweet, tangy chutney, these pasties are ideal for a picnic or street party.

Filling

Preheat the oven to 160°C fan/ gas mark 4.

Place a casserole dish on a medium to high heat and add the oil. In batches, season and brown the venison.

Once browned, return all the venison to the dish and add the onions.

Sauté for another five minutes, then sprinkle over the flour and mix well.

Pour over the ale and bring to a simmer, then cover with a cartouche and lid.

Cook in the oven for 1 hour. After 1 hour, stir in the potatoes and swede, season again and return, covered, to the oven for approximately 1 more hour.

Once the meat is soft and the vegetables are cooked, check the seasoning, then leave to cool completely.

Chill in the fridge overnight.

Pastry

In a large bowl rub together the flour, butter, lard, salt, pepper and rosemary.

Add enough iced water to form a dough, then roll into a log. Divide into 8 equal-sized discs, wrap individually and chill in the fridge for at least 1 hour or overnight.

Assembly

Preheat the oven to 170°C fan/ gas mark 5.

Remove the pastry from the fridge and leave for 10 minutes.

Lightly beat 1 egg.

Roll a pastry disc into a 20cm circle, then use a plate to cut around and neaten the edges. Brush with beaten egg.

Place 1 tablespoon of chutney near the centre and spoon 1/8th of the venison filling on top. Fold over the pastry and crimp the edge to seal. Brush with beaten egg.

Repeat the process with the rest of the ingredients.

Spread the assembled pasties across two flat baking trays lined with baking parchment.

Bake in the oven for 55 minutes. The centre of each pasty should be piping hot and the pastry golden.

Serve hot or cold.

Ingredients

Makes 8 pasties

Filling

4 tbsp olive oil 600g stewing venison, cut into small pieces 3 medium red onions, chopped 3 tbsp plain flour 500ml ale 200g waxy potatoes, thinly

sliced 200g swede, finely diced 8 tbsp chutney

Pastry

1kg strong bread flour 250g chilled salted butter,

grated 250g chilled lard, grated ½ tsp fine sea salt 1 tsp ground black pepper 2 tbsp rosemary, finely chopped 10 to 12 tbsp iced water

Glaze

1 egg You will need two large, flat baking trays