600g gluten free shortcrust pastry, bought or homemade
little gluten free flour, for dusting
85g dried white gluten free breadcrumb
400g minced pork
200g smoked bacon lardon
¼ tsp each ground mace, ground pepper and dried sage
1 egg, beaten with a fork
few pinches sesame seeds
Serves - 4
Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of lactose free butter to stick in place.
Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
Sprinkle 1 tsp of gluten free breadcrumbs into the base of each pie. Tip the rest of the gluten free crumbs into a mixing bowl.
Squeeze in the minced pork along with the bacon, mace, pepper, sage and just a little salt.
Get your hands in and mash and squish everything together until the gluten free breadcrumbs have just about disappeared.
Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
Roll out the remaining gluten free pastry and stamp out 12 x 7cm circles.
Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing gluten free pastry edges together to seal.
Brush with more egg (don’t throw away leftovers) and sprinkle with sesame seeds.
Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out.
Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins.