Venison Sausage Roll Wreath

INGREDIENTS

Puff pastry:
350g all purpose flour

175g unsalted butter, chilled and cut into small cubes

Pinch salt

1 cup ice cold water, as needed

Venison mix:
500g New Zealand farm raised venison mince

1 tbsp Superb Herb rosemary, finely chopped

1 tbsp Superb Herb sage, finely chopped

½ cup FreshLife Californian Walnuts, chopped

1 tbsp olive oil

3 shallots, finely diced

2 cloves garlic, diced

½ cup bread crumbs

½ cup milk

1 egg

1 tsp salt

250g Farmland thin sliced streaky bacon

1 egg

Serve with:
BluesBros blueberry chutney 

Equipment:
Kenwood Titanium Chef Baker XL Stand Alone

Kenwood Thermoresist Blender Chef attachment

METHOD

• For the puff pastry use your Kenwood to weigh out the flour and unsalted butter. Transfer to the blender attachment and add a pinch of salt. Pulse a few times to break the butter into small balls. With the blender running, very slowly pour in the water (you may not use it all) until the mix just starts to form a ball.

• Turn the dough out onto a floured bench. Knead lightly, adding flour if needed. With a floured rolling pin, roll out to a rectangle shape. Fold the furthest edge into the centre, then the closest edge into the centre. Turn the dough 90 degrees, roll out again, then fold edges into the centre. Wrap in cling film and refrigerate for 1 hour. Repeat this step again, then refrigerate for another hour.

• Meanwhile, make the venison mix. Heat oil in a large non-stick frying pan over medium heat. Add the shallots, garlic, rosemary, and sage and cook until softened. Leave to cool. In a bowl add breadcrumbs and milk, stir well. Add mix and all remaining ingredients to a large bowl and combine well. Place in the freezer for five minutes, to firm up.

• Preheat the oven to 220°C. Line an oven baking tray with baking paper.

• On a floured bench, roll out the chilled pastry into a long rectangle. Lay bacon rashers along the pastry then place venison mince in a line down the middle. Whisk an egg and brush the pastry edges with egg wash, then roll to enclose.

• Place the sausage roll onto the baking tray, seam-side-down and make into a ring. Join the ends together with egg wash. Cut into the pastry to make small sausage rolls – cutting from the outside towards the middle, leaving the pastry in the middle of the ring intact. Twist each a little. Brush the pastry with remaining egg wash, then bake for 30-35 minutes, until golden and cooked.

• Serve with blueberry chutney.