Venison and chilli sausage rolls serve with coriander tzatziki

500 gr Venson mince

1/2 cup breadcrumbs

1/4 cup milk

2 teaspoons thyme

1 teaspoon parsley chopped

1 teaspoon grated lemon rind

1/4 teaspoon chilli flakes

1 egg yolk

1 teaspoon salt

1/2 teaspoon black pepper

11/2 sheet frozen puff pastry, thawed

1 egg, lightly beaten

Store bought Tzatziki - add finely chopped coriander leaves - 1 teaspoon

PREHEAT OVEN TO 200 degrees Celsius

Mix breadcrumbs and milk - add venison mince, thyme, lemon, chilli, egg yolk, salt and pepper and mix to combine. Cut pastry in 3 x 12 x 25 cm rectangles. Divide mince mixture between the pastry sheets and roll to enclose. Cut each roll into quarters and place, seam side down on a large baking tray lined with non stick baking paper. Brush each with the beaten egg and sprinkle with extra parsley and black pepper. Bake for 20 - 28 minutes and serve with tzatzikki.