Pork Pie - Serves 4 - 6
- for the Pastry
- 150g gluten free plain flour
- 150g maize flour
150g dairy free margarine
- Large pinch salt (the maize flour is quite sweet so I add a little extra salt to the pastry)
- About 140ml water
- for the Filling
- 600g pork mince
- 4 tsp chopped sage
- Pinch all spice
- Salt and pepper, to taste
- 75ml chicken stock
- 1 tsp powdered gelatine
- Soya cream to glaze
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Mix together the gluten free flour and maize flour.
Rub in the dairy free margarine.
Stir in the water until the mixture comes together as a dough.
Grease a 6in round cake tin. Line the tin with pastry. You may find it easier to roll out the pastry onto a plastic freezer bag. If the pastry splits press together and rub away the join.
Combine the pork mince, sage, all spice, seasoning and 40ml stock together and fill the pastry case.
Brush the edge of the pastry with the beaten egg yolk.
Roll out the remaining pastry and place over the top of the pie. Pinch in the edge of the pastry and brush the top with soya cream. Make a small hole in the lid for the steam to escape.
Bake at 180°c / 350°f / gas mark 4 for 1 ¼ hours until golden brown and piping hot. Leave to cool.
Sprinkle the gelatine over the remaining stock. Leave to sponge. Heat to dissolve and pour into the top of the pie. Leave to cool then store in the fridge for up to 3 days.