Ingredients:

300g plain flour
250g unsalted butter (cut into cubes)
Pinch of salt
2 Eggs
100 ml Water
250g Minced venison (or beef)
250g mincemeat (see previous page)
100g Suet

Method:

Preheat your oven to 160 degrees Celsius and grease a cupcake tray.

Add the butter to the flour and rub it into the flour with your fingertips. Keep rubbing until the mix resembles breadcrumbs.

Add a pinch of salt, 1 of the eggs, and the water, and mix together to form a stiff dough.

On a lightly floured surface, roll the pastry out as thin as possible - 1 or 2 mm is best. Cut rounds for the bases using a pastry cutter and place into your greased cupcake tray.

Mix together the minced venison, mincemeat, and suet, and fill the bases with the mix. Cut slightly smaller rounds to use as lids. Whisk an egg and where the pastry lids and bases join, using a little egg to seal the edges together.

Prick the tops in the middle with a fork, and brush the tops with a little egg.

Cook in the centre of your oven for about 30-35 minutes, until golden in colour and cooked through.