Highland Sausage Roll

Ingredients

some good grinding of pepper
some allspice
10 venison
95 gr belly of pork
2 pitted prunes
1 onion
18 gr port
180 gr ready-made puff pastry
1/2 slices on either side of the mea damp the end of pastry

Instructions

strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 220ºC (220 C) gas mark -20ºC or a further 25 minutes or so.