- kitty2374
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.