How to make Rudolph Wraps

 

These spiced venison and fruit parcels look great, and you can also jazz them up by tying chives around them or scattering them with chilli flakes, depending on the audience. Stress-tested on Mr M-W’s office team, they apparently go remarkably well with a glass of Grüner Veltliner or a light, apple-y Prosecco.

Ingredients

● 300g minced venison

● 270g ready-made filo pastry

● 150g melted butter

● 80g macadamia nuts, roughly chopped 

● 80g dried prunes, finely chopped 

● 1 cooking apple, peeled, cored and finely diced 

● 1 medium onion, finely diced

● 2 slugs sweet soy sauce

● 2 tsp redcurrant jelly, dissolved into 100ml of boiling water

● 2 pinches cayenne pepper

● 1 good pinch chilli flakes or urfa pepper flakes

● 1 tbsp sunflower oil

● Splash of white wine (my excuse for opening a bottle whilst making these)

Method

1 Make sure the filo pastry is out of the fridge and at room temperature. Leave it in the plastic cover until ready to use.

2 Preheat oven to 180˚C.

3 In a large frying pan, warm the oil and add the venison and onion. Fry gently for about 5 minutes until the onions are translucent. Add the apple, prunes, cayenne pepper, salt, chilli and sweet soy, stir and continue to cook until the apple has softened (about 5 minutes). If the mixture starts to dry out, add a splash of white wine.

4 Remove from heat and stir in the melted jelly and the macadamia nuts. At this stage the mixture should bind together. If it’s too liquid then continue to heat until it binds.

5 Cut the filo pastry sheets in half, then quarter each half so you end up with 56 squares approximately 12cm wide. Put half to one side and wrap in a damp tea towel to stop them drying out.

6 Brush two squares of filo completely with melted butter.

7 Put a dessert spoon of the venison mixture in the middle of one square and wrap it up in thirds, then wrap each end over the top. Turn this square upside down and place in the centre of the second filo square, pinching in from each corner to form a bag. Pinch the tops together to seal the parcel, the melted butter will help them stick together.

Repeat for all 28 parcels, putting them onto a silicone sheet on a large, flat baking tray.

8 Bake for 12 minutes then reduce heat to 160°C, turning the parcels on their sides if you have the time, and cook for a further 6 minutes.

9 Remove from oven when the filo has turned golden brown. 

Best served while still warm with a glass of Prosecco.

 

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