Gluten-Free Classic English Pork Pie

Indulge in the timeless charm of British cuisine with this Gluten-Free Classic English Pork Pie, a hearty and flavorful dish that sacrifices nothing in taste while catering to gluten-sensitive diners. Featuring a buttery, flaky crust made from gluten-free all-purpose flour and xanthan gum, this pie encases a rich filling of seasoned pork and smoky bacon, spiced with nutmeg and thyme for a traditional flavor profile. A layer of savory jelly, made from gelatin and chicken stock, adds the iconic finishing touch, ensuring each slice is as authentic as it is delicious. Perfect for picnics, lunch spreads, or as a centerpiece for your next gathering, this recipe captures the essence of a culinary classic with a modern, gluten-free twist.

Nutriscore Rating: 53/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease a 20 cm (8-inch) springform or pie pan.

Step 2

In a large mixing bowl, combine the gluten-free flour, xanthan gum, and salt.

Step 3

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.

Step 4

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.

Step 5

Wrap the dough in cling film and refrigerate for 30 minutes to firm up.

Step 6

While the dough chills, mix the ground pork, chopped bacon, black pepper, nutmeg, and thyme in a bowl until evenly combined. Set aside.

Step 7

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.

Step 8

Carefully fit the dough into the pan, pressing gently to adhere to the sides and ensuring no gaps.

Step 9

Fill the pie crust with the pork filling, pressing down firmly to pack the meat tightly.

Step 10

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.

Step 11

Brush the pie with beaten egg for a golden finish.

Step 12

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.

Step 13

While the pie is baking, dissolve the gelatin powder in the chicken stock in a small saucepan over low heat.

Step 14

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.

Step 15

Chill the pie in the refrigerator for at least 2 hours to allow the jelly to set before serving.

Nutrition Facts

Serving size	(1399.3g)

Amount per serving	% Daily Value*
Calories	4472.6

Total Fat 292.5g	0%
Saturated Fat 132.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1304.9mg	0%
Sodium 4688.7mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 10.3g	0%
Total Sugars 1.6g
Protein 199.6g	0%

Vitamin D 94.8IU	0%
Calcium 294.3mg	0%
Iron 9.8mg	0%
Potassium 777.9mg	0%

*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.

Source of Calories

Fat: 58.3%

Protein: 17.7%

Carbs: 24.0%