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Scottish Venison and Cranberry Sausage Rolls
A festive and flavorful twist on the classic sausage roll, featuring rich venison mince combined with tart cranberries and warming spices, all encased in flaky puff pastry. These are perfect as a starter, snack, or part of a buffet.
🧂 Ingredienser
- 500 g Puff pastry, thawed
- 400 g Venison mince
- 75 g Dried cranberries
- 1 small Onion, finely chopped
- 1 Garlic clove, minced
- 1 tbsp Fresh thyme leaves, chopped
- 0.5 tsp Ground allspice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 Egg, beaten (for egg wash)
👨🍳 Fremgangsmåde
- 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.
💡 Professionelle Tips: Using parchment paper prevents sticking and makes cleanup easier. - 2
In a large bowl, combine the venison mince, dried cranberries, finely chopped onion, minced garlic, chopped thyme, allspice, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the filling tough.
💡 Professionelle Tips: Ensuring all ingredients are evenly distributed is key for consistent flavor. - 3
Lightly flour your work surface and roll out the puff pastry into a rectangle approximately 30x25cm.
💡 Professionelle Tips: Work quickly with puff pastry to keep it cold and ensure maximum flakiness. - 4
Divide the venison mixture into two equal portions. Shape each portion into a long sausage shape along the longer edge of the pastry, leaving a border of about 2cm.
💡 Professionelle Tips: Aim for an even thickness of the filling for consistent cooking. - 5
Brush the pastry border with the beaten egg. Carefully fold the other side of the pastry over the filling, pressing down to seal. Trim any excess pastry and crimp the edges with a fork to ensure a good seal.
💡 Professionelle Tips: A good seal prevents the filling from leaking out during baking. - 6
Cut each long roll into 6 equal pieces. Place the sausage rolls onto the prepared baking sheet, seam-side down.
💡 Professionelle Tips: Cutting them into equal pieces ensures even baking and presentation. - 7
Brush the tops of the sausage rolls with the remaining beaten egg. You can score the tops lightly with a knife if desired for decoration.
💡 Professionelle Tips: The egg wash gives the pastry a golden, glossy finish. - 8
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is cooked through.
💡 Professionelle Tips: Check the sausage rolls halfway through baking and rotate the tray if needed for even browning. - 9
Let the sausage rolls cool slightly on the baking sheet before serving. They can be served warm or at room temperature.
💡 Professionelle Tips: Allowing them to cool slightly helps the filling set.
💡 Professionelle Tips
- ✓For a richer flavor, you can add a tablespoon of Worcestershire sauce to the venison mixture.
- ✓If you don't have fresh thyme, use 1 teaspoon of dried thyme.
- ✓Ensure the venison is lean; if it's very fatty, you may want to drain off excess fat after initial cooking (though this recipe doesn't require pre-cooking the filling).
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a pinch of nutmeg or cinnamon to the filling for extra warmth.
- Substitute the cranberries with chopped dried apricots or cherries.
- For a spicier version, add a pinch of chili flakes to the mixture.