Tom Kitchin's grouse sausage rolls recipe | Fieldsports Journal

Ingredients

• 200g grouse breasts, skinned and finely chopped
• 200g sausage meat
• Vegetable oil
• 30g wild mushrooms, such as girolles, ceps or oysters, trimmed and wiped
• 50g Parma ham, finely chopped
• 2 tablespoons finely chopped shallots
• 2 tablespoons finely chopped cooked chestnuts
• 1 tablespoon peeled and finely diced quince
• 1 teaspoon thyme leaves
• 400g puff pastry, thawed if frozen
• Plain flour for dusting and rolling
• 1 free-range egg yolk, beaten
• Watercress sprigs, to serve (optional)
• 1 green apple, to serve (optional)
• Sea salt and freshly cracked black pepper