Venison and Black Pudding Pies

Method

Step one

Heat the oil in a large frying pan and add the venison. Cook until browned.

Step two

Add the onion and apple and cook for a few minutes until the onions have softened.

Step three

Mix the Bisto Chicken Bouillon Paste with the boiling water and pour over the venison. Cover with a lid and simmer very gently for 30 minutes, or until the venison is tender. Add the diced black pudding, sprinkle in the Bisto Reduced Salt Gravy Granules and stir until it thickens.

Step four

When thickened cool the mix as quickly as possible.

Step five

Meanwhile, line a muffin tray with the prepared McDougalls Shortcrust Pastry Mix.

Step six

Spoon in 60g of the pie filling to each of the shortcrust mini pies, and top with the remaining pastry.

Step seven

Bake at 190°C, 375°F gas mark 5 for approximately 25 minutes, or until fully cooked and golden brown.

Tips

You could serve this with an extra pot of gravy for dipping if you wish.