275g/10oz Venison, finely minced

175g/6oz Belly of pork , finely minced

1 Small Onion, very finely chopped

3 tbsp Port

Black Pepper

1/4 teasp Ground Allspice

1 teasp Freshly Chopped Thyme

A few dashes of Worcestershire Sauce

50g/2oz Pitted Prunes (kept whole)

120ml/4fl.oz. Cold Tea

450g/1lb Puff Pastry

Beaten egg to glaze

1. In a large mixing bowl, mix together the minced meats, onion, port, allspice, thyme, black pepper and Worcestershire sauce until very well blended. Cover and leave in a cool place for several hours or overnight to allow the flavours to develop.

2. Place the prunes in a medium sized mixing bowl and cover with cold tea. Leave to soak for several hours.

3. Preheat the oven to 220C, 425F, Gas mark 7 and season the sausagemeat with salt . Set aside.

4. On a lightly floured surface, roll the pastry out to a large rectangle and lay the sausage meat mixture down the centre of the pastry.

5. Arrange the drained prunes on top of the meat then make diagonal cuts about 2.5cm/1inch apart along the uncovered pastry on each side of the roll to in thin 12mm/1/2 inch of the meat. Brush the strips with beaten egg then plait them over the meat. Brush all over with beaten egg.

6. Carefully place the plait on a baking tray and bake for 15 minutes. Reduce the heat to 170C, 325F, Gas mark 3 and continue to cook for a further 35-45 minutes. Serve hot .