Venison Pie

This was a recipe of my grandmother and I have a couple of minor changes to make it better. I did it for my mother-in-law on Sunday and she was hit, so score some points for me on the path of the old lady.

Ingredients: -
0.5 kg of venison cut into cubes
150g sliced mushrooms same size as the meat (it's better to use wild mushrooms, but these are not always available).
150g of mixed chopped peppers (coarsely chop about 1 to 1 1 / 2 "pieces)
A little 'sunflower oil
1 large onion, chopped
2 cloves garlic, crushed
1 / 2 bottle of red wine
2 teaspoons Chinese five-spice
2 tsp English mustard
2 teaspoons brown sugar
2 tablespoons cornstarch
Butter
A great package of puff pastry (I have mine, it is better to buy)
1 beaten egg to glaze the pastry

Method: -
1 - Heat the oil in a frying pan and fry the meat, remove and drain.

2 -Put the drained fluid from deer meat in the pan and add the onions and garlic soften. When the onions are transparent add the meat again.

3 - Add the mushrooms, peppers, mustard and red wine Chinese five-spice and leave for 40-60 min. This will be the meat is tender.

4 - Add a bit 'of water, if necessary, and mix the cornstarch with a little water and add the stew, add sugar and salt and pepper to taste. Allow to cool.

5 - Setfilling in a baking dish and cover with pastry. Apply egg wash to the dough. I like to fold the dough around the edges of the pan helps the dough begins to shrink during cooking, I use a funnel cake for the pasta to stop the filling falling and go soggy.

6 - Bake in preheated oven at 200 ° C / 400 ° F / gas mark 6 for 30-40 minutes until the pastry is golden.

Serve immediately. I think this goes really well with mashed sweetpotatoes.

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