Ingredients
- 10 venison
- 2 pitted prunes
- 1 onion
- 1 lb ready-made puff pastry
- 6 oz belly of pork
- 3 tb port
- 1/2 slices on either side of the mea damp the end of pastry
- some good grinding of pepper
- some allspice
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 425 F (220 C) gas mark 4 for a further 25 minutes or so.
