Pork Recipe Roll the remaining dough to a large rectangle, 3mm / ⅛ inch thick. Using a 10cm / 4in round

cutter cut circles from the dough, 12 if

Makes 12 Takes 1 hour possible.

• Butter or lard, for greasing Using a palette knife, lift eh shapes into the

• 1 quantity of gluten-free hot water crust holes of the muffin tray and push the in

pastry with fingers.

• Gluten-free plain flour, for dusting Re roll the reserved pastry and with an 8cm /

• 1 egg, beaten 3in round cutter cut out 12 circles for lids.

For the Filling

• 500g/18oz mince (ground pork) Next, add the pork filling to the cases , about

• 100g/ 3½oz smoked streaky , diced a tablespoon for each case. Brush the edges

• 3 tsp dried sage of the pastry with beaten egg and place the

• 1 tsp ground nutmeg (optional) lids on. Crimp the edges with a fork and brush

• ½ tsp salt each pie with beaten egg. Make a small hole

• ½ tsp black pepper in the top of each lid.

Add all the filling ingredients to a large mixing Bake in the oven for 20mins, then reduce the bowl and mix thoroughly, cover and keep oven temperature to 160ºC fan / 180ºC / chilled until needed. 350ºF and bake for another 15minutes until

golden brown.

Grease a muffin tray with butter or lard (use this for Dairy Free). Remove your pastry from Serve with and enjoy hot or cold. fridge and preheat oven to 200ºC fan /

220ºC / 425ºF

Flour your work surface and rolling pin. Place dough on work surface and knead for 1min.

Cut off ⅓ of the dough and cover with a tea towel to stop it drying out.