Cutlery Free Pork and Apple Stuffing Pie

Method

Step one

Heat the oil in a large frying pan and add the pork. 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 pork. Add the Marvel Milk Powder. Cover with a lid and simmer very gently for 30 minutes, hours or until the pork is tender. Sprinkle in the Bisto Reduced Salt Gravy Granules and stir.

Step four

When thickened cool the mix as quickly as possible.

Step five

Mix the Paxo Sage and Onion Stuffing Mix with 200ml boiling water, stir in the butter and then leave to rest.

Step six

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

Step seven

Spoon in 60g of the pie filling to each of the shortcrust mini pies, and top with the mixed Paxo Stuffing Mix.

Step eight

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

Tips

Most pies can be made into a miniature version and this enables them to be very easily adapted to cutlery-free cuisine. You could serve this with an extra pot of gravy for dipping if you wish.