Ingredients

Method

• 2 T butter, softened
• 400 g pack Woolworths frozen puff pastry roll, thawed in the fridge
• 600 g pack Woolworths free-range parcooked pulled venison
• 1 extra-large free-range egg, lightly beaten
• 120 g jar Woolworths aïoli
• 4 T Woolworths onion chilli crunch

Method

Ingredients

1. Preheat the oven to 220°C. Grease a 24 cm ovenproof pie dish with the butter.

2. Cut the puff pastry in half and line the bottom of the dish, making sure to gently push the pastry into the edges of the dish. Spoon the pulled venison into the dish.

3. Cut the other half of the pastry into thick strips. Lay two strips across the centre to form a cross. Fold the bottom strip back on itself and lay down a strip of pastry in the other direction. Repeat on the other side.

4. Continue folding the bottom strip(s) back onto themselves and laying down new strips of pastry until the top is covered with pastry in a lattice pattern.

5. Brush with the egg and bake for 8–10 minutes, or until puffed and golden. Reduce the oven’s temperature to 170°C and bake for a further 10 minutes.

6. Serve with dollops of the aïoli and onion chilli crunch.

Find more venison recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Chevonne Fourie

Photography: Shavan Rahim

Videography: Romy Wilson

Woolworths Free Range Parcooked Pulled Venison is made with shredded free range venison in a bold and smoky bacon and red wine gravy. Ready in minutes — simply heat on the stove or microwave — it's the ultimate shortcut to three showstopping pies, from bite-sized mini pies to a golden lattice deep dish. Choose Woolworths Free Range Parcooked Pulled Venison for comfort food that goes the distance.

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