Ingredients

• 100g/3½oz flour
• plus extra for dusting
• 100g/3½oz butter
• 2 free-range eggs
• plus one extra
• beaten
• for brushing
• 2 tbsp water
• 1 tbsp olive oil
• ½ red onion
• chopped
• 1 garlic clove
• chopped
• 200g/7oz venison fillet
• cut into bite-sized pieces
• 6 tbsp red wine
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 1 tbsp dark chocolate
• grated
• sprigs fresh rosemary
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the pastry
• place the flour
• butter
• two of the eggs and the water into a food processor and pulse until the mixture comes together to form a dough.
• On a lightly floured surface
• roll out the dough to 0.5cm/¼in thick and cut out two circles to fit over a small ovenproof dish.
• Place the discs onto a non-stick baking sheet and brush with beaten egg. Transfer to the oven and bake for 8-10 minutes
• or until lightly golden-brown.
• For the filling
• heat the oil in a frying pan and gently fry the onion until softened but not coloured. Add the garlic and cook for one minute.
• Add the venison and cook
• stirring frequently
• until browned all over.
• Add the wine and vinegar and simmer until reduced by half. Season with salt and freshly ground black pepper
• add the chocolate and stir until melted.
• Divide the filling between two small ovenproof dishes and top each one with a pastry disc.
• Transfer to the oven and bake for ten minutes
• or until the pastry is crisp and golden-brown and the filling is cooked through.
• To serve
• place the pies onto plates and garnish with a sprig of rosemary.