Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF Recipe

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Ingredients Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF :

  1. 250 grams gluten-free / plain flour
  2. 1/4 tsp xanthan gum if GF, added to the flour
  3. 1 pinch salt
  4. 45 ml milk of choice – rice milk, coconut milk etc
  5. 45 ml water
  6. 85 grams gold foil-wrapped Stork margarine or any solid fat like
  7. 450 grams pork sausage meat (Tesco do a GF version)
  8. 250 grams bacon, trimmed and finely diced
  9. 1 tbsp dried mixed herbs
  10. 1 pinch or to taste freshly ground black pepper
  11. 100 grams cranberry sauce
  12. 150 grams cranberries

How to cook Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF :

  1. Preheat the oven to gas 4 / 180C / 350°F. Put the flour into a bowl with the salt and set aside. Put the milk, water and fat into a pan and heat gently until the fat melts. Bring to the boil then immediately remove from the heat and add the flour, beating well until the mixture leaves the sides of the pan and forms a ball of dough

  2. When the dough is cool enough to handle, divide into 6 balls then mould each into the bottom and up the insides of 6 lightly oiled individual ramekin dishes or metal moulds

  3. Put the sausage meat in a bowl and mix with the bacon and herbs, season to taste then fill each pastry-lined dish with the mixture. Place a disc of non-stick baking parchment over the sausage meat mixture and bake the pies for 1 hour. Remove from the oven and cool for 10 minutes before removing from the ramekins

  4. Put the cranberries in a pan with the cranberry sauce. Heat gently for 6 minutes until the cranberries soften but hold their shape

  5. Once the pies and sauce have cooled, peel away the baking parchment and spoon equal amounts of the cranberry topping over each pie. Enjoy cold. Makes 6 pies.

happy cooking

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