The Favourite: Venison and Horseradish Puffs

SARAH
Oh Harley, you’re such a bore. That is for parliament. A ball is for dancing and eating these venison and horseradish puffs. Have you tried these?

HARLEY
I am having trouble swallowing at the moment. Your Majesty-

THE FAVOURITE, Yorgos Lanthimos

The Favourite is one of my favorite films this year! The film stars Olivia Coleman, Emma Stone, and Rachel Weisz and all three amazing women are nominated this year for an Oscar!

There was food was mentioned a few times in the film because of the Queen’s strict diet but they never really mentioned specfically what it was that she was eating. These venison and horseradish puffs were mentioned by Sarah during one of the parties the Queen held. We never got to see the puffs but it sounds amazing.

Unfortunately, I don’t have access to venison so I substituted mine with pork. I imagine beef would be amazing. These puffs are the perfect items for your Oscar viewing party. You can make them ahead and just simply pop them in the oven before your guests arrive. I hope you enjoy the recipe and let me know what you favorite films are for this year’s Oscars.

The Favourite: Venison and Horseradish Parcels

The Favourite: Venison and Horseradish Puffs recipe inspired by the Oscar nominated film, The Favourite, starring Emma Stone, Rachel Weisz, and Olivia Coleman.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 12 puffs

Ingredients

  

Crust

• 2 cups all purpose flour
• 1 tsp salt
• 2 sticks unsalted butter, cold cut into cubes
• 1/4 cup ice cold water

Filling

• 1 tbsp vegetable oil
• 1 medium yellow onion small dice
• 6 button mushrooms small dice
• 280 grams pork small dice
• 3 tbsp horseradish
• salt and pepper
• 1 whole egg whisked

Instructions

 

• In a stand mixer fitted with a paddle attachment, mix together the flour and salt until combined. Add the butter and mix on medium speed until you achieve hazelnut size pieces of butter in the mixture. Add just enough ice cold water to bring the mixture together when presses. Wrap with plastic wrap and refrigerate for for 45 minutes.
• Heat a pan over medium high heat. Once hot, add the oil and sauce the onions for 5 minutes. Add the diced mushrooms and cook on high heat until cooked, 5 minutes. Season with salt and pepper. Set aside to let it cool. Once cool, mix it together with the diced pork and set aside.
• Preheat your oven to 375F. On a lightly floured surface, roll out your dough until it's 1/8" thick. Cut out 3" squares. Place a spoonful of filling in the center and brush the edge with a bit of egg wash. Fold the other half of the square over to make a triangle. Repeat.
• Place the puffs on a baking sheet and brush with egg. If the puffs seem to be getting very soft, refrigerate for 15 minutes. If not, bake for 20 minutes or until golden brown.