Cold-smoked reindeer
Reindeer and rice puff pastry bites
Little pastry parcels filled with browned reindeer, rice, chopped egg and halloumi. Good with a drink in your hand.
Instructions
Melt the butter in a skillet over medium heat and brown the ground reindeer, breaking up any clumps as you go.
Pour off the excess fat and let the meat cool a little. Tip it into a large bowl with the cooled rice, chopped egg and cubed halloumi, season generously with salt and pepper and mix until it holds together.
Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
Cut small circles from the pastry sheet with a cookie cutter or a small glass. Put a spoonful of filling in the middle of half of them, lay a second circle on top and press the edges together firmly to seal.
Brush the parcels generously with beaten egg.
Prick the tops a few times with a fork so they don't balloon, then bake 20–25 minutes, until golden, puffed and flaky. Serve them warm.
Tips
- A tablespoon of chopped dill in the filling lifts the whole thing.
- For a more rustic look, crimp the edges with a fork instead of cutting neat circles.
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