Venison, Stilton & Rosemary Pasties Recipe

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large pan, heat some oil over medium heat. Add the diced venison and cook until browned on all sides. Remove from the pan and set aside.

In the same pan, add the diced onion and minced garlic. Sauté until softened and translucent.

Return the cooked venison to the pan with the onion and garlic. Add the chopped rosemary, crumbled Stilton cheese, salt, and pepper. Mix well and cook for another 5 minutes to combine the flavors. Remove from heat and let cool slightly.

Roll out the puff pastry sheets on a floured surface and cut into 4 equal squares. Place a spoonful of the venison filling onto one half of each square, leaving a border around the edges.

Fold the pastry over the filling to form a triangle and press the edges together firmly to seal. Use a fork to crimp the edges and create a decorative pattern.

Transfer the pasties to the prepared baking sheet. Brush the tops with the beaten egg wash.

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.

Remove from the oven and let cool slightly before serving. Enjoy!