Game and Chestnut Sausage Roll

Preheat the oven to 180C. Mix the minced game and pork in a bowl, season well and stir in the beaten eggs, chestnuts, thyme and allspice. Set aside.
Roll the pastry into a 30x20cm rectangle. Shape the mince mixture into a sausage, roughly the same length as the long side of the pastry rectangle. Place the sausage on top of the pastry, then roll the pastry around the mixture, sealing the ends and crimping with a fork. Brush the pastry with the beaten egg yolk, then bake for 20 mins until risen and golden brown. Serve with fried mushrooms and steamed kale.

30 mins

2 serving

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