1 onion, finely chopped
4 open cap mushrooms, finely chopped
2 garlic cloves, crushed
small bunch fresh flat-leaf parsley, chopped
1 slice white bread, soaked in milk and mashed
1 tbsp Dijon mustard
1 apple, peeled and grated
500 g venison mince or venison burgers
2 eggs, beaten
2 puff pastry sheets
- Fry the onion in a little oil until it is soft but not coloured, then add the mushrooms and cook until any liquid that is given off has evaporated. Add the garlic and cook for a minute. Remove from the heat, allow to cool for 10 minutes, then stir through the parsley, bread, mustard and apple. Add the venison mince, plenty of seasoning and half of the beaten egg and mix everything thoroughly with your hands.
- Lay out 1 sheet of puff pastry on a baking sheet and form the mince mixture into a log down the centre, brush round the edge with some water and lie the other sheet on top. Press down around the mince mixture to thoroughly seal the wellington. Trim the pastry to leave a 1.5cm border around the filling, crimping as you go. Decorate the top, if you like, and cut 2 small steam holes in the top with a sharp knife. Chill for 30 minutes.
- Heat the oven to 200C/fan. Brush the pastry with the remaining egg. Bake for 40 minutes, or until the pastry is dark golden brown and a skewer pushed carefully into the centre feels red hot when pulled out.