An easy way to utilise some of your venison salami. This would also work well with sausage meat.
You will need:
- Some diced venison salami
- A leek
- Cherry Tomatoes
- Feta Cheese
In a hot pan, cook your leeks until soft, add in a little bit of balsamic vinegar, nearing the end add ing your sliced salami and cook until it’s releasing some oil (flavour)
Cut the puff pastry into rectangles and roll up the edges to make a border. Spread a layer of pesto then top with the leek and salami mixture. To that, add quartered cherry tomatoes and broken-up feta. Brush the edges of the pastry with egg.
Cook for 25-30mins on 180c fan bake – keep an eye on it. Then top with a little more pesto. I didn’t use any salt and pepper as there was already a lot of that from the salami.