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Mini venison burgers
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Make the scones a day ahead and split in half before storing in an airtight container so they’re all ready to fill. The venison burgers can be shaped and chilled on a baking sheet, ready for cooking
125g self-raising flour
40g firm butter, cut into pieces
1 tbsp chopped parsley
½ tsp celery salt
75ml milk, plus extra to glaze
227g pack Waitrose 1 Hand Pressed Venison Burgers
½ x 150g pack Waitrose Le Gruyère Slices
2-3 tbsp cranberry sauce or onion chutney
1. Preheat the oven to 220°C, gas mark 7. Line a baking sheet with baking parchment. Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs. Add the parsley, celery salt and milk and blend briefly to a dough.
2. Turn out onto a lightly floured surface and roll out to 1cm thickness. Cut out 4cm rounds using a pastry cutter, rerolling the trimmings until you have 12 rounds. Brush the tops with milk to glaze and bake for 12 minutes until risen and pale golden. Leave to cool.
3. Cut each venison burger into 6 wedges and reshape each wedge into a mini burger, about 5cm in diameter. Place on a baking sheet. Cut away the rind from the cheese slices and cut each slice into 4 squares. Split the scones, ready for filling.
4. To serve, preheat the oven to 190°C, gas mark 5 and bake the burgers for 10 minutes. Place a cheese slice on top of each and briefly bake for a further 30 seconds to soften the cheese. Use to sandwich the scones together, placing a little sauce or chutney below the burger.
This recipe was first published in Thu Nov 10 10:10:00 GMT 2016.