Serves 4, Medium difficulty, prep time 25 mins, cooking time 20 minutes
Turn the oven up to 200 degrees Celsius
450g Venison loin fillet
2 tablespoons vegetable oil
2 standard sheets of puff pastry, should be at least 4 inches longer than the fillet
10 wild garlic leaves
Lay a sheet of puff pastry out on the counter and cover the surface with the wild garlic leaves, saving 2 inches clear all the way around. Pressing the leaves down into the pastry - this will be the top.
Spread the Tartufuta over the wild garlic leaves
Heat up a frying pan, add oil and then sear the loin fillet to seal, colour and deepen the flavour
Lay the second sheet of pastry out and working quickly, put the fillet in the centre
Egg wash the edges
Lift the first sheet and lay over the fillet pressing the sides down
Seal with a fork and remove the excess pastry
Egg wash the top and sides
In the oven for 20 minutes
Well travelled chef turned military wife and mum. Fan of a straightforward life and simple, great tasting food using local ingredients.