Individual Pork and Pastry Bites
1 hr 30 min.
ready in 1 hr 50 min.
- For the pastry
- 1 ⅔ cups gluten-free all purpose flour (plus extra for dusting)
- 1 ⅔ cups cornstarch
- ½ tsp xanthan gum
- 1 tsp salt
- 1 cup Lard
- 1 cup boiling water
- For the filling
- 2 cups lean ground pork
- ⅔ cup fatty Bacon (minced)
- 2 shallots (finely chopped)
- ½ Tbsp Worcestershire sauce
- ¼ tsp salt
- ¼ tsp freshly ground peppers
- ½ tsp ground allspice
- To glaze
- 1 egg (beaten)
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease 4-6 pie tins or deep muffin tins and place on a baking tray.
For the pastry: combine the flours and xanthan gum in a mixing bowl.
Heat the boiling water, salt and lard in a pan and stir until the lard has melted.
Pour the fat and water mixture on top of the flour mixture, stirring until everything comes together.
Tip the dough onto a surface dusted with flour and bring together into a ball.
Divide the pastry into 4-6 pieces.
Working quickly while the pastry is still warm, line the tins with the pastry, moulding it with your hands. Chill for 20 minutes.
For the filling: mix together all the ingredients.
Divide the filling between the pastry cases, pressing down lightly.
Bake for about 20 minutes, then remove from the oven. Remove the pies from the tins and place on the baking tray. Brush the sides with beaten egg.
Cook for a further 15-20 minutes, until the glaze is set and the filling is cooked. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
For the topping: place the cranberries and sugar in a pan and just cover with cold water.
Heat until the sugar dissolves and the cranberries 'pop'. Remove from the heat, and drain well.
Arrange the cranberries over the top of the pies.
Gently heat the redcurrant jelly and lemon juice until melted and bubbling. Stir until smooth and brush over the cranberries.