This is a simple dish, ideal as a starter or a light lunch dish.  The marriage of flavours between the carrot, smoked venison and pastry are fantastic.  It is a recipe that I use frequently, and never tire of.

Serves 6

Ingredients:

• 200gm Mackenzies Smoked Venison  (sliced)
• 12 medium carrots
• 50ml double cream or crème fraiche
• 80g butter
• Zest and juice of ½ a lemon
• 2 cloves of garlic - crushed
• 1 sprig of parsley – finely chopped
• 350g puff pastry
• Zest of 1 orange
• Juice of 2 oranges
• 120ml stock ***
• 1 egg yolk beaten with 1tblspn milk
• Salt and pepper to taste
• Watercress to garnish

*** The stock you use can be home made veal, beef or vegetable.  I have used all three with success – a lot depends on your own tastes and eating requirements.  To be honest when I have been in a rush which seems to be always these days I have used a good quality stock cube with very good results.  Nothing is etched in stone with cooking – why not experiment !!!.

Instructions:

1. Peel and wash all the carrots
2. Cut 9 carrots into medium sized chunks and cook in boiling salted water for 10 mins.
3. Drain the carrots and return to the pan
4. Add the stock, cream or crème fraiche, lemon juice and zest, orange juice and zest, and the butter
5. Gently bring back the carrots back to the boil, then simmer (lid on pan) till the carrots are tender.
6. Drain the carrots – it is important to keep the cooking liquor/fluids for the sauce.
7. Mash the carrots with a potato masher or pop into a food processor and puree.  The carrot should be smooth (personally, I do not mind the carrot mix if it is a little rough – see which you prefer!)  Taste and adjust the flavour with salt and pepper or even add a little sugar if required, add the chopped parsley. Leave to one side until cold.
8. Pre – heat oven to 220C / 425F/ Gas 7
9. Roll out the pastry to 3mm.  Cut 6 circles 10cm in diameter and place on a lightly greased baking sheet.
10. Spoon and smooth a layer of pureed carrot onto the pastry circles leaving 1/2cm space at the edges.
11. Place a layer of Mackenzies Smoked Venison on top and top with more carrot puree.  Reserve 1 slice of Mackenzies Smoked Venison for decoration.
12. Cut 6 more pastry circles large enough to cover the carrot and smoked venison circles.
13. Using the egg wash glaze the edges of the pastry circle bases and cover with the pastry tops.  If you wish, decorate the pastries with pastry leaves etc.
14. Pinch, press or flute the pastry edges together to create a firm seal.#Using a sharp knife with a twisting motion place a hole in the top of each tart.  Gently brush the pastries all over with the egg glaze
15. At this point, chill the pastries for at least ½ hour.
16. Bake in the preheated oven for 10 – 12 minutes.  (It depends on your oven; some of my friend’s ovens have taken 20 minutes to cook the pastries).
17. Whilst the pastries are baking – heat the liquor from the carrots and reduce a little, season to taste
18. The remaining 3 carrots – slice on a mandolin or with a vegetable peeler to produce “tagliatelle” or thin strips of carrot.
19. Garnish 6 plates with watercress and the tagliatelle of carrot and a slice of Mackenzies Smoked Venison.
20. Place each pastry on the plates and pour some sauce around each tart.
21. “Eat and Enjoy”