Published On: Mon, May 21st, 2018

Gluten-free pork pie

No picnic would be complete without a pork pie, so why not try your hand at making your own gluten-free pork pie this summer! 

Gluten-free pork pie recipe 

Gluten-free pork pie recipe 

Recipe by Wadworth Brewery (www.wadworth.co.uk)

Serves 6-8 | Prep 30 mins plus chilling | Cook 1 hr-1hr 15 mins | Calories 570 (per serving)

Ingredients

For the pastry:

  • 180g (6oz) white rice flour, plus extra for dusting
  • 110g (4oz) brown rice flour
  • 4 tbsp tapioca flour
  • 4 tbsp potato flour
  • 1 tsp salt
  • 1 tsp xanthan gum
  • ½ tsp gluten-free baking powder
  • 240g (8oz) pork lard, cold, finely diced
  • 3-4 tbsp iced water, plus extra as needed

For the filling:

  • 750g (26oz) sausage meat, check for gluten content
  • 120g (4oz) pork lard
  • 2 tsp dried sage
  • 2 tsp dried thyme
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Method

  1. For the pastry, combine the flours, salt, xanthan gum, baking powder and pork lard in a food processor. Pulse until the mixture resembles
    rough breadcrumbs.
  2. Add the water, 1 tbsp at a time, and pulse between additions until a rough dough comes together.
  3. Turn out the dough onto a floured surface and knead briefly. Wrap in clingfilm and chill for
    30 minutes.
  4. After 30 minutes, remove the dough from the fridge and preheat the oven to 180°C/Gas Mark 4.
  5. Roll out the dough on a lightly floured surface to about 7.5mm (1/3in) thick.
  6. Line the base and sides of a high-sided 18cm (7in) pie dish or high-sided tart tin with the pastry. Cut away the excess, overhanging pastry and gather
    it up.
  7. Re-roll the pastry into a 20cm (8in) round approximately 7.5mm (1/3in) thick. Cover with a tea towel as you prepare the filling.
  8. For the filling, scrunch together all the ingredients for the filling in a large mixing bowl.
  9. Spoon the filling into the lined pasty. Drape the rolled pastry top over the filling, sealing it to the lined pastry. Trim any excess with a paring knife.
  10. Bake for about 60-75 minutes until the pastry is cooked through and golden-brown.
  11. Remove from the oven and let cool completely in the tin before turning out, slicing and serving.

www.wadworth.co.uk

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