| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 25 min |
| Yield: | 8 servings of 2 appetizers each |
Ingredients
- 1/2 pound ground venison
- 1/2 pound ground pork
- 2 eggs
- 3 tablespoons freshly chopped parsley leaves
- 2 tablespoons freshly chopped fresh thyme leaves
- 1 tablespoon freshly chopped rosemary leaves
- 1 red onion, finely chopped
- Salt and freshly ground black pepper
- 4 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry)
- 2 eggs, beaten for egg wash
Instructions
- Make “sausage” mixture by mixing venison, pork, eggs, parsley, thyme, rosemary, onion, and salt and pepper, to taste. Saute sausage mixture over medium-high heat on the stovetop until browned, using a wooden spoon to keep the texture of the mixture “fine” (not chunky) while cooking. Drain the meat mixture well and set aside to cool.
- Preheat oven to 350 degrees F.
- Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yielding 16 squares. (These will be 4 1/2 or 5-inch square.) Spread the “sausage” mixture, over the surface of each of the 16 squares and roll up the dough “jelly roll” style (so the cross-section of the roll will be a spiral design), seal dough on the ends by crimping, and place on a baking sheet. Bake until golden brown, approximately 15 minutes, until golden brown.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1515 |
| Total Fat | 103 g |
| Saturated Fat | 27 g |
| Carbohydrates | 114 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 105 mg |
| Sodium | 803 mg |
Reviews
You can lightly brown the meat and other ingredients minus the egg and the puff pastry. Add the egg to the browned meat mixture AFTER it has cooled. Brush BOTH sides of the puff pastry with and egg wash of whole egg, salt, and honey as follows. First brush the inside with the egg wash. Pipe out the meat/sausage mixture. Roll the puff pastry gently but tightly around the meat/sausage mixture. Brush the outside with the egg wash. Sprinkle with sesame seeds (optional. I suggest baking this at 400 or 450 degrees. Baking times will vary. Expect it to take approx. 15-25 minutes depending on the temperature thickness and meat used. The puff pastry should be LIGHTLY browned.
It was very tasty. I did not have Venison, but I made with ground chicken. Will make it again.
I cooked this recipe for the first time for a dinner party and everyone LOVED it! I didn’t cut them in half because I knew the meat would fall out, so everyone just ate them whole. Everyone wanted the recipe!
I don’t know what could be missing, but this recipe doesn’t work, let alone come out looking like the picture. Adding the eggs to the raw meat just made for a soggy mess as the eggs started cooking and breaking down. So the meat ends up steamed instead of browned. I would have assumed the eggs made the mixture stay together, but since it’s cooking while you’re crumbling the meat, the mixture won’t stay together whatsoever. Cutting it after it is baked in the pastry is kind of a joke as the meat just spills out. We ate them with a spoon. The flavor is ok, which is the only thing saving it from one star.