This gluten free pork pie delivers everything a traditional British pork pie should be: a savory, jellied filling encased in a sturdy, golden hot water crust pastry—minus the wheat. The pastry, made with a blend of gluten free flours and xanthan gum, is surprisingly workable while warm and bakes up crisp and tender. It’s a genuinely useful recipe for anyone missing this classic cold picnic pie, and it holds together beautifully for slicing.
Ingredients
- For the filling:
- 1 lb 2 oz (500 g) ground pork (not lean, about 20% fat)
- 4 oz (115 g) smoked bacon lardons or finely chopped smoked bacon
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 teaspoon dried sage
- 1/2 teaspoon ground mace (or nutmeg)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup (120 ml) cold water
- 1 1/2 teaspoons powdered gelatin (optional, for firmer jelly)
- For the hot water crust pastry:
- 2 1/2 cups (300 g) gluten free all-purpose flour blend (with xanthan gum; if your blend lacks it, add 1 teaspoon xanthan gum)
- 1 teaspoon salt
- 1/2 cup (115 g) lard or shortening, plus extra for greasing
- 3/4 cup (180 ml) water
- 1 large egg, beaten, for glazing
- For the jelly (optional but traditional):
- 1 cup (240 ml) chicken or pork stock (gluten free)
- 1 teaspoon powdered gelatin
Instructions
- Make the filling: In a large bowl, combine the ground pork, bacon, onion, sage, mace, pepper, and salt. Add the cold water and mix well with your hands until the mixture is homogenous and slightly sticky. If using the gelatin for the filling, sprinkle it over the water before adding. Cover and refrigerate while you make the pastry.
- Make the pastry: In a large bowl, whisk together the gluten free flour and salt. In a small saucepan, heat the lard and water over medium heat until the lard melts and the mixture comes to a boil. Remove from heat.
- Pour the hot liquid into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Let it cool for 5 minutes, until it’s cool enough to handle but still warm. Knead the dough in the bowl for 1-2 minutes until smooth. It will be soft and pliable.
- Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) springform pan or a deep pie dish with lard or shortening.
- Line the pan: Take about 2/3 of the dough and roll it out on a sheet of plastic wrap or between two sheets of parchment paper to a circle about 12 inches (30 cm) in diameter and 1/4 inch (6 mm) thick. Carefully press it into the prepared pan, making sure it goes up the sides and overlaps slightly. Trim any excess, leaving a 1/2-inch (1 cm) overhang.
- Fill the pie: Pack the chilled pork filling into the pastry-lined pan, pressing it down to eliminate air pockets. The filling should be level with the top of the pan.
- Top the pie: Roll out the remaining dough to a circle about 9 inches (23 cm) in diameter. Place it over the filling. Crimp the edges of the top and bottom pastry together to seal. Cut a small steam hole in the center. Brush the top with beaten egg.
- Bake: Place the pie on a baking sheet to catch any drips. Bake for 50 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 25 minutes, or until the pastry is deep golden brown and the internal temperature of the filling reaches 160°F (71°C) (USDA FSIS safe minimum for ground pork). Check with a food thermometer inserted through the steam hole.
- Cool and add jelly (optional): Let the pie cool in the pan for 15 minutes. If adding jelly, dissolve the gelatin in the cold stock in a small saucepan, then heat gently until just warm (do not boil). Slowly pour the warm stock through a small funnel or a piping bag into the steam hole until the pie is full. You may need to do this in stages as the liquid settles.
- Chill: Allow the pie to cool completely to room temperature, then refrigerate for at least 2 hours (or overnight) to set the filling and jelly. This makes slicing much cleaner.
Tips
- Use a gluten free flour blend that contains xanthan gum—it’s essential for giving the pastry elasticity and preventing it from crumbling. If your blend doesn’t have it, whisk in 1 teaspoon of xanthan gum with the flour.
- Work with the pastry while it’s warm. Gluten free hot water crust becomes brittle as it cools. If it cracks, simply press it back together with your fingers; it will be forgiving when warm.
- Don’t skip the resting time in the fridge. Chilling the finished pie for at least 2 hours allows the pastry to firm up and the flavors to meld, making it much easier to slice without crumbling.
- For a darker, glossy crust, brush the pie with egg wash twice—once before baking and once about 15 minutes before the end of baking.
Serving Suggestions
Serve this pork pie cold, sliced thickly, with a dollop of English mustard or piccalilli on the side. It’s a classic centerpiece for a picnic, a packed lunch, or a buffet table. Pair it with a simple salad of crisp greens and pickled onions for a satisfying meal.
Variations
- Add herbs: Stir in 1 tablespoon of fresh chopped parsley or chives to the filling for a fresher note.
- Spiced version: Add 1/2 teaspoon of ground coriander and a pinch of cayenne pepper to the filling for a subtle warmth.
- Individual pies: Instead of one large pie, divide the pastry and filling into 4-6 small ramekins or muffin tins. Reduce the baking time to 35-40 minutes, checking the internal temperature reaches 160°F (71°C).
- No jelly: If you prefer a drier pie, simply omit the stock and gelatin step—the pie will still be delicious.
Storage and Reheating
Store leftover pork pie in the refrigerator, tightly wrapped, for up to 4 days. The pie is best served cold, but if you prefer it warm, reheat slices in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also microwave individual slices for 30-60 seconds, though the pastry will soften. To freeze, wrap the whole pie (or slices) tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use a different fat instead of lard? Yes, you can use vegetable shortening or even butter. Butter will give a slightly richer flavor but may make the pastry a bit softer. If using butter, use cold butter cut into small pieces and add it to the flour before pouring in the hot water—this will help keep it from melting too quickly.
Why is my gluten free pastry cracking? Gluten free pastry lacks the elasticity of wheat dough, so it’s more prone to cracking, especially when cold. Always work with the dough while it’s warm, and if it cracks, simply press it together. Don’t overwork the dough, as this can also cause cracking.
Can I make this pie without a springform pan? Yes, you can use a deep pie dish or even a loaf pan. Just make sure to line the bottom with parchment paper for easy removal. If using a loaf pan, the baking time may be slightly shorter—start checking at 45 minutes.
Do I really need to add the jelly? The jelly is traditional and adds moisture and flavor, but it’s optional. If you skip it, the pie will be a bit drier but still tasty. If you do add it, make sure the stock is well seasoned, as the gelatin will set the flavor.
Can I use ground turkey or chicken instead of pork? Yes, you can substitute ground turkey or chicken, but note that the safe minimum internal temperature for poultry is 165°F (74°C). The cooking time may need to be slightly longer, so always check with a thermometer.
How do I get clean slices? The key is to chill the pie thoroughly, ideally overnight. Use a sharp, thin-bladed knife and wipe it clean between cuts. Cutting the pie while it’s too warm will cause the filling to crumble.
Related
- Waitrose Chicken Kyiv: Oven Times and Serving Tips
- Eru Food Cameroon: A Traditional Leafy Greens Stew
- Supper or Dinner? What the Words Really Mean
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).