A hearty snack or meal! These Venison, Leek, and Pesto Puffs are a quick and easy way to use up some venison salami. Paired with soft leeks, tangy feta, and fresh cherry tomatoes, all layered on top of puff pastry with a spread of pesto, these puffs are a delicious savoury snack or light meal. Perfect for using venison sausage meat too, they make a great option for a quick lunch or sharing platter.
Ingredients
- 200 g venison salami (diced)
- 1 leek (sliced)
- 2 tbsp pesto
- 1 sheet puff pastry
- 6 cherry tomatoes (quartered)
- 50 g feta cheese (crumbled)
- 1 egg (beaten, for brushing)
- 1 tbsp balsamic vinegar
- 1 salt & pepper to taste
Instructions
- Cook the leeks: In a hot pan, cook the sliced leek until softened. Add the balsamic vinegar and cook for another minute.
- Add the salami: Stir in the diced venison salami and cook until it releases some oil and is lightly browned.
- Prepare the puff pastry: Cut the puff pastry sheet into 4 rectangles. Roll up the edges to create a border around each rectangle.
- Spread the pesto: Evenly spread a layer of pesto on each pastry rectangle.
- Top with ingredients: Spoon the leek and salami mixture onto the pesto layer. Top with quartered cherry tomatoes and crumbled feta.
- Brush the pastry edges: Brush the puff pastry edges with the beaten egg to help them crisp up.
- Bake: Bake in a preheated oven at 180°C (fan bake) for 25-30 minutes or until the pastry is golden.
- Serve: Remove from the oven and add a little more pesto on top before serving. Enjoy!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
