Vickys Cranberry Topped Christmas Pork Pies, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Cranberry Topped Christmas Pork Pies, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams gluten-free / plain flour; 1 pinch salt; 45 ml milk, rice milk, almond milk etc; 45 ml water; 450 grams pork sausage meat; 250 grams bacon, trimmed and finely diced; 1 tbsp dried mixed herbs; 1 pinch or to taste freshly ground black pepper; 100 grams cranberry sauce; 150 grams cranberries; 85 grams gold foil-wrapped Stork margarine or any solid fat like butter

Servings: persons

250 grams gluten-free / plain flour
1 pinch salt
45 ml milk, rice milk, almond milk etc
45 ml water
450 grams pork sausage meat
250 grams bacon, trimmed and finely diced
1 tbsp dried mixed herbs
1 pinch or to taste freshly ground black pepper
100 grams cranberry sauce
150 grams cranberries
85 grams gold foil-wrapped Stork margarine or any solid fat like butter

1
Preheat the oven to gas 4 / 180C / 350F.
2
Put the flour into a bowl with the salt and set aside.
3
Put the milk, water and fat into a pan and heat gently until the fat melts.
4
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
5
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
6
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.
7
Place a disc of non-stick baking parchment over the sausage meat mixture and bake the pies for 1 hour.
8
Remove from the oven and cool for 10 minutes before removing from the ramekins
9
Put the cranberries in a pan with the cranberry sauce.
10
Heat gently for 6 minutes until the cranberries soften but hold their shape
11
Once the pies and sauce have cooled, peel away the baking parchment and spoon equal amounts of the cranberry topping over each pie.
12
Enjoy cold.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 grams gluten-free / plain flour, 1 pinch salt, 45 ml milk, rice milk, almond milk etc, 45 ml water, and more.

Yes, Vickys Cranberry Topped Christmas Pork Pies, Gluten, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vickys Cranberry Topped Christmas Pork Pies, Gluten, Dairy, Egg & Soy-Free

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