Paua and Venison Pie
Serves 4
Ingredients
- 400 g cleaned paua, coarsely minced
- 500 g venison mince
- 1 onion, diced
- 2 carrots, diced
- 250 ml beef stock
- 3 tbsp Glasseye Creek Wild Meat Sauce
- 2 sheets butter puff pastry
- 1 egg, beaten
Method
1. Brown venison in batches, then soften the onion and carrot. Add stock and sauce and simmer for 25 minutes until thick; cool completely.
2. Stir the raw minced paua through the cold filling. Heat the oven to 200°C conventional or 180°C fan.
3. Fill a pie dish, cover with pastry, seal the edge, cut a steam hole and brush with egg.
4. Bake for 35-40 minutes until deeply golden and bubbling. Rest 10 minutes before cutting.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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