Dairy- and gluten-free pork pie recipe

This is quite a departure from the usual sort of content I produce on my blog, but I wanted to keep a record of this recipe so I could repeat it in future. Also, I thought it might be of benefit to others wanting to create similar pies, so here it is.

To create this recipe I originally started with the Doves Farm recipe for a gluten-free pork pie, then I made quite a few modifications of my own. Do feel free to modify the recipe further according to your tastes and needs (though please note you attempt this recipe at your own risk, and I’m not to be held responsible if you somehow manage to poison or injure yourself).

I use a cupcake tray for the pies so I get lots of little pies rather than one big one. The pies are nice when warm from the oven, but even nicer when eaten cold later.

Ingredients

  • Plain white gluten-free flour (Doves Farm if possible) – 300 g
  • Dairy-free margarine – 125 g
  • Water – 150 ml
  • Dairy- and gluten-free sausage meat (or sausages) – 450 g
  • Unsmoked bacon (lardons if possible) – 100 g
  • Large egg – 1
  • Dried sage
  • Salt and pepper

Oven temperature and cooking time

  • 180 °C
  • 1 hour

Procedure

  1. Put the sausage meat into a bowl; or, if you have sausages, remove the cases and empty the meat into a bowl.
  2. Chop the lardons or bacon into very small pieces (using scissors is fine with lardons) and mix into the sausage meat.
  3. Add salt, pepper and dried sage to the meat (be fairly generous with the seasoning; some trial and error will probably be required to get this absolutely right).
  4. Put the flour into a separate bowl with the egg and a couple of pinches of salt.
  5. Put the water and margarine into a saucepan and bring to the boil.
  6. Mix the water and margarine into the flour mixture and knead into dough.
  7. Grease the cupcake tray with margarine.
  8. Take a piece of the dough and press into one of the cups in the tray to form the outer layer of crust (make sure it’s not too thick).
  9. Take some of the meat mixture and fill the pastry cup with it:

    dough, outer layer of crust

  10. Take a piece of dough, press flat, and place over the meat mixture to form the top of the pie (ensure that the top piece of dough neatly joins the dough at the sides – add or remove dough as needed):

    dough on top

  11. Repeat this process until all the cups are filled, or until the dough or meat mixture runs out:

    filled tray

  12. Bake in a preheated oven at 180 °C for 1 hour.

You should end up with something like this:

finished pies

And here are a couple of the tasty finished pies alongside some delicious salad from my father’s garden (and some coleslaw from Waitrose):

finished pies with salad