Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF. Here is how you achieve it. 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. Bacon Wrapped Pulled Pork and Cream Cheese Stuffed Anaheim Peppers and Sausage and Peppers Rice.
Kids will go crazy over these yummy, yet simple toasties!
They're a perfect weekend brekky or afternoon snack.
Spread one side of each bread slice with butter.
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Here is how you achieve it. 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. Bacon Wrapped Pulled Pork and Cream Cheese Stuffed Anaheim Peppers and Sausage and Peppers Rice.
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Composition - Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF:
- You need 250 grams gluten-free / plain flour.
- You need 1/4 tsp for xanthan gum if GF, added to the flour.
- Provide 1 pinch for salt.
- Prepare 45 ml milk of choice - rice milk, coconut milk etc.
- Need 45 ml of water.
- Prepare 85 grams for gold foil-wrapped Stork margarine or any solid fat like.
- Prepare 450 grams - pork sausage meat (Tesco do a GF version).
- Provide 250 grams - bacon, trimmed and finely diced.
- Need 1 tbsp dried mixed herbs.
- Need 1 pinch for or to taste freshly ground black pepper.
- Give 100 grams for cranberry sauce.
- You need 150 grams - cranberries.
Leek & Wensleydale toasties with quick pickle. not only did you screw my pan up, you wasted a load of food. Close and seal the Instant Pot. Instead of rolling a delicate pie crust, you simply pour the cranberry filling into a pie pan and top with a batter made from butter, eggs, sugar and flour. The resulting pie is begging to be served with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF process:
- Preheat the oven to gas 4 / 180C / 350°F. Put the flour into a bowl with the salt and set aside. Put the milk, water and fat into a pan and heat gently until the fat melts. 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.
- 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.
- 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. Place a disc of non-stick baking parchment over the sausage meat mixture and bake the pies for 1 hour. Remove from the oven and cool for 10 minutes before removing from the ramekins.
- Put the cranberries in a pan with the cranberry sauce. Heat gently for 6 minutes until the cranberries soften but hold their shape.
- Once the pies and sauce have cooled, peel away the baking parchment and spoon equal amounts of the cranberry topping over each pie. Enjoy cold. Makes 6 pies..
Gently press down the top of the pie to create a slight indent to hold the cranberry topping. Created especially for Christmas, this beautifully festive pie has a rich pastry shell hand-filled with prime pork from our own pigs, with a glazed cranberry topping to finish. Definitely deserving of a place in any seasonal spread, we think it looks too good to eat - well, almost! Keep refrigerated and consume within three days of delivery. From cranberry topped mini pork pies to prawn spring rolls shaped like christmas crackers, impress you friends and family with the pre-dinner feast.
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