Gluten-Free Classic English Pork Pie
Indulge in this Gluten-Free Classic English Pork Pie, a deliciously hearty and traditional British dish transformed for gluten-free enjoyment! This recipe features a buttery, flaky gluten-free hot water crust pastry, perfectly encasing a flavorful blend of seasoned ground pork, smoky bacon, and aromatic spices like nutmeg and thyme. Topped with a savory gelatin layer made from chicken stock, the pie retains its authentic texture while ensuring every bite is rich and satisfying. With its golden, crisp crust and tender, meaty filling, this pie is perfect for a picnic, dinner party, or as a comforting centerpiece for a family meal. Easy-to-follow instructions guide you through creating this iconic dish, making it accessible for both beginner and seasoned bakers. Embrace a taste of British culinary tradition—gluten-free, yet utterly classic!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 150 grams Unsalted butter
- 100 milliliters Water
- 1 large Egg
- 500 grams Ground pork
- 100 grams Bacon, finely chopped
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Nutmeg
- 1 teaspoon Thyme, dried
- 120 milliliters Chicken stock
- 1 tablespoon Gelatin powder
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 20 cm (8-inch) springform or pie pan.
In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt.
Cut the butter into small cubes and add to the flour mixture. Use your fingers to rub the butter into the flour until it resembles breadcrumbs.
Warm the water gently and mix it with the large egg in a small bowl. Gradually add this to the flour mixture until a dough forms.
Wrap the dough in cling film and refrigerate for 30 minutes to firm up.
While the dough chills, mix the ground pork, chopped bacon, black pepper, nutmeg, and thyme in a bowl until evenly combined. Set aside.
Roll out two-thirds of the chilled dough between two sheets of lightly floured parchment paper to fit the base and up the sides of the prepared pie pan.
Carefully fit the dough into the pan, pressing gently to adhere to the sides and ensuring no gaps.
Fill the pie crust with the pork filling, pressing down firmly to pack the meat tightly.
Roll out the remaining one-third of the dough to create a lid for the pie. Place it over the filling, trim the excess, and crimp the edges to seal. Cut a small hole in the center to allow steam to escape.
Brush the pie with beaten egg for a golden finish.
Bake the pie in the preheated oven for 15 minutes at 180°C (350°F), then reduce the heat to 160°C (320°F) and bake for an additional 45 minutes until the crust is golden and the filling is cooked through.
While the pie is baking, dissolve the gelatin powder in the chicken stock in a small saucepan over low heat.
Once the pie has finished baking, allow it to cool slightly. Use a funnel to pour the gelatin-stock mixture into the steam hole at the top of the pie until it is full.
Chill the pie in the refrigerator for at least 2 hours to allow the jelly to set before serving.
Nutrition Facts
Calories |
4473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.5 g | 375% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 4689 mg | 204% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 1.6 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 294 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
