Directions:
- FILLING:
- Mix venison, sausage, eggs, parsley, thyme, rosemary, onion, and salt n pepper in a skillet.
- Sautee sausage mix over medium - high heat until browned, keeping the texture of the mixture fine .
- Drain well and set aside to cool.
- PASTRY:
- Preheat oven to 350 degrees F.
- Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yeilding 16 squares.
- Spread the sausage mix over the surface of each of the 16 squares and roll up the dough jelly roll style.
- Seal dough on the ends by crimping.
- Place on baking sheet and brush with egg.
- Bake until golden brown, about 15 mins
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.47 Kcal (1015 kJ) | ||
| Calories from fat | 108.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 19% | |
|---|---|---|---|
| Cholesterol | 173.88mg | 58% | |
| Sodium | 65.39mg | 3% | |
| Potassium | 126.81mg | 3% | |
| Total Carbs | 13.01g | 4% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 20.45g | 41% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 3.4mg | 19% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.95 Kcal (515 kJ) | ||
| Calories from fat | 55.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 19% | |
|---|---|---|---|
| Cholesterol | 88.17mg | 58% | |
| Sodium | 33.16mg | 3% | |
| Potassium | 64.3mg | 3% | |
| Total Carbs | 6.6g | 4% | |
| Sugars | 0.57g | 5% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 10.37g | 41% | |
| Vitamin C | 3.9mg | 13% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 1.7mg | 19% | |
| Calcium | 22.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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