Gluten Free Pork Pies

You will need a 10cm springform tin for each pie. I have non-stick ones, but give them a good grease as well. You will also need an extra egg for glazing, although you probably won't use all of it.

In: Savoury Snacks


Cooking temperature: 200°C

Makes/Serves: 10cm Pies

Ingredients

  • 1 tablespoon Chopped Sage
  • 1 tablespoon Chopped Parsley
  • 0.25 teaspoon Allspice
  • 0.25 teaspoon Ground Mace
  • 0.5 teaspoon Ground Pepper
  • 0.25 teaspoon Salt
  • 300 g Pork Mince
  • 50 g Dry Cured Streaky Bacon
  • 250 g Gluten Free Plain Flour
  • 1 teaspoon Xanthan Gum
  • 0.25 teaspoon Salt
  • 1 Egg
  • 105 ml Skimmed Milk
  • 35 g White Vegetable Fat

Method

  1. Chop the herbs and put them into a large bowl with the spices and pork mince. Cut up the bacon and add this too. Mix together thoroughly. I use my hands to get in there and smoosh it all together. Wear a food-safe glove if you don't want to get it all in your nails.
  2. Divide the meat mixture and pat it into roughly the shape of your pie, then pop it in the fridge while you make the pastry.
  3. In a fresh bowl, put the flour, xantham gum and salt and mix thoroughly. Add the egg and mix this in too. Again, get your hands in there and rub it in to get even distribution.
  4. Put the milk and vegetable fat into a saucepan and bring to the boil. Tip into the flour mixture and mix in with a spoon to start with. Then knead it together. It will seem dry to start with, but keep kneading and it will come together.
  5. Cut a quarter of the dough off and reserve for the lids. Keep any dough that you aren't using wrapped up as I find it dries out quickly.
  6. Roll out the dough and line the tins. Then press in the meat mixture you prepared earlier.
  7. Roll out the reserved pastry to make the lids. Get your additional beaten egg and use this to stick the lids on. Use your fingers to make a nice crimped pattern.
  8. Brush the top of each pie with beaten egg and make a steam hole in the top of each one.
  9. Put in the preheated oven at 200°C for 10 mins and then reduce the temperature to 160°C and bake for another hour. Cover with foil and adjust the temperature if they look like they are going too brown.
  10. Keep what's left of the beaten egg. After the hour, take the pies out of the tins and brush all over again. Bake for another 10 mins for a lovely golden colour.

Traditionally a pork pie is filled with jelly while it's still hot. I don't have much luck with getting the jelly to go in, so don't usually bother, and nobody likes it anyway! If you do want to have a go here's what you need to do. Mix a teaspoon of gelatine powder into a little hot water. Mix in some vegetable stock to make it up to about 200ml. Once you've taken the pies out of the oven, use a mini funnel to pour it in though the steam hole. Leave to set.