Pies Venison, Bacon And red Wine

Hampshire has some great venison, so rightly so we should make a  pie with it, mixed with our dry cure collar bacon and red wine.

These come Frozen, with the meat filling inside fully cooked and the pastry uncooked, ideally thaw the pie, by placing the pie in the fridge for 2 days prior to cooking, heat an oven tray  210 c, glaze the  pie with egg or milk, add the pie to the oven then reduce to 180, as soon as the pastry turns light brown, it ready, normally 35-40 mins.

Enjoy!!!