Ingredients

Method

• 1 t butter
• 600 g pack Woolworths free-range pulled venison
• 400 g roll Woolworths frozen puff pastry, thawed but chilled
• 2 fresh bay leaves
• 1 extra-large free-range egg, lightly beaten

Method

Ingredients

1.Preheat the oven to 220°C. Grease a 20 cm skillet or ovenproof pan with the butter. Pour the pulled venison into the skillet and smooth the top.
2.Cover with the puff pastry, allowing for a 3 cm overhang. Crimp the sides with a fork or spoon or make dramatic folds back towards the top for a more rustic look.
3.Decorate the top of the pie with shapes cut from the leftover pastry, and the bay leaves. Using a small knife, make 2 or 3 small incisions in the centre of the pie – this will allow steam to escape and ensure your pastry is crisp.
4.Brush the top of the pie with the egg and bake for 20–25 minutes, or until golden.  Reduce the oven’s temperature to 180°C and bake for a further 10 minutes, or until cooked through.

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Photographer: Jan Ras

Food Assistant: Leila-Ann Mokotedi