Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF
Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys cranberry topped christmas pork pies, gf df ef gf nf. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have vickys cranberry topped christmas pork pies, gf df ef gf nf using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF:
  1. Get 250 grams gluten-free / plain flour
  2. Take 1/4 tsp xanthan gum if GF, added to the flour
  3. Make ready 1 pinch salt
  4. Prepare 45 ml milk of choice - rice milk, coconut milk etc
  5. Get 45 ml water
  6. Make ready 85 grams gold foil-wrapped Stork margarine or any solid fat like
  7. Prepare 450 grams pork sausage meat (Tesco do a GF version)
  8. Get 250 grams bacon, trimmed and finely diced
  9. Prepare 1 tbsp dried mixed herbs
  10. Take 1 pinch or to taste freshly ground black pepper
  11. Take 100 grams cranberry sauce
  12. Take 150 grams cranberries
Instructions to make Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF:
  1. 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
  2. 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
  3. 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
  4. Put the cranberries in a pan with the cranberry sauce. Heat gently for 6 minutes until the cranberries soften but hold their shape
  5. 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.

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