Post by kickingfrog on Feb 17, 2011 15:09:07 GMT
Pork Pies - Recipe
Posted by Rosie on 21/2/2005
GF board
Glutafin has a recipe book and video which has a hot water crust pastry recipe. I'd never made a pork pie before I was GF, but was really pleased with the result. Pastry is not crumbly at all.
...
Ingredients
225g Glutafin Pastry Mix
.5 x 5ml teaspoon salt
75g veg lard
125ml boiling water
1 egg, beaten for glazing.
pork sausage-meat.
1. Mix flour and salt in bowl
2. Warm lard & water until fat is fully melted and beat into flour with spoon until smooth, then knead in bowl by hand.
3. Press pastry into mould (I use small cake/muffin mould), fill with GF pork sausage-meat.
4. Add a pastry top, sealing the edges with egg and brush egg over the top to glaze.
5. Make holes in pastry lid to allow steam to escape.
6. Cook @180c/ 160c Fan /350 F/ Gas mark 4 for 35 mins depending on size.
7.Cool & child for 2 hours before removing from mould.
Enjoy!
**************
Posted by Rosie on 21/2/2005
GF board
Glutafin has a recipe book and video which has a hot water crust pastry recipe. I'd never made a pork pie before I was GF, but was really pleased with the result. Pastry is not crumbly at all.
...
Ingredients
225g Glutafin Pastry Mix
.5 x 5ml teaspoon salt
75g veg lard
125ml boiling water
1 egg, beaten for glazing.
pork sausage-meat.
1. Mix flour and salt in bowl
2. Warm lard & water until fat is fully melted and beat into flour with spoon until smooth, then knead in bowl by hand.
3. Press pastry into mould (I use small cake/muffin mould), fill with GF pork sausage-meat.
4. Add a pastry top, sealing the edges with egg and brush egg over the top to glaze.
5. Make holes in pastry lid to allow steam to escape.
6. Cook @180c/ 160c Fan /350 F/ Gas mark 4 for 35 mins depending on size.
7.Cool & child for 2 hours before removing from mould.
Enjoy!
**************