Mini-venison wellington with parsnip purée

Method

• step 1

  Melt half the butter in a large frying pan over a medium heat. When foaming, add the venison and brown all over for 3-4 minutes only, taking care not to burn the butter. Remove and cool.

• step 2

  Melt the rest of the butter in a separate pan, add the shallot and cook for 1 minute. drain the porcini, reserving the soaking liquid then chop and add to the pan with the garlic, the flat mushrooms and the soaking liquid (leave behind any gritty bits in the bowl). Increase the heat and cook until the mushrooms are dry in the pan, then season and add the thyme. cool.

• step 3

  On a lightly floured surface, roll out the pastry to about 3mm thick and big enough to wrap around the meat. Spread a layer of the pâté on the centre of the pastry then cover with half of the mushroom mix. Sit the venison fillet on top of the mushrooms then brush the surrounding pastry with beaten egg. Spread the rest of the pâté on the top of the fillet then cover with the rest of the mushroom mix.

• step 4

  Fold over the pastry to make a join at the top then press gently to seal. Trim the edges then fold in and seal to make a parcel. Flip the whole thing over so the joins are underneath, then glaze with more egg. Put on a baking sheet and chill in the fridge for 30 minutes or overnight.

• step 5

  Heat the oven to 220c/fan 200c/gas mark 7. Cook the wellington for 25 minutes. If you want it medium rare you can test it by pushing a skewer into the meat, waiting for 1 minute then testing it on your wrist. It should feel warm for medium rare. Leave to stand for 5 minutes before carving.

• step 6

  You can make the parsnip purée while the wellington is cooking. Put the parsnips and potatoes into a pan with the milk. Add enough water to just cover the vegetables, season well and bring to the boil. Reduce the heat and simmer for 20 minutes, or until the potatoes and parsnips have become soft.

• step 7

  Drain most of the liquid from the pan (reserve it) and add the butter and crème fraîche to the pan. Using a stick blender or a food processor, blend the parsnips and potato mixture until smooth and spoonable, then season, adding a little of the reserved cooking liquid if it needs it.
  To carve the wellington, cut the excess pastry from each end and discard then cut in half. Serve with parsnip purée and some watercress or wilted spinach.