If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
Try making this traditional meat pie with hot water crust pastry.
250g Glutafin Gluten Free Select Multipurpose White Mix
1 beaten egg
5g salt
75 ml boiling water
35g cubed lard or hard white vegetable fat
300g minced / diced pork
50g bacon
½ tsp. all spice
1 tsp. dried sage
1 tsp. salt
pepper
beaten egg to glaze
100ml stock
gelatine leaf / powdered gelatine (follow manufactures instructions)
1 x 11cm pork pie tin
Parchment paper
Cling film
1. Sieve the mix and salt together and stir in the beaten egg.
2. Add the measured boiling water to a saucepan and add the cubed lard. Melt the lard in the water and bring to the boil.
3. Carefully combine the lard & water mix into the mix, bringing it together to form a soft dough.
4. Cover the dough and set aside for 10 minutes.
5. Grease the inside of your pork pie tin (10-11cm diameter tin) and place on a parchment lined oven tray.
6. Cut a quarter of the dough, wrap in cling film and set aside. Roll out the remaining dough to a circle larger than your tin.
7. Carefully line the inside of your pork pie tin with your pastry avoiding any holes and ensuring a thicker bottom piece and overlap at the top.
1. Pre-heat oven to 220°C/ 200°C fan / Gas Mark 7
2. Mix the meat with the herbs and spices. Add the filling to the tin and press firmly into the mould.
3. Roll out the remaining pastry for the lid. Brush the edges of the pie lightly with the beaten egg before adding the lid, neatening the edges and decorate if desired.
4.Make a small hole in the top of the pie and brush with a beaten egg.
5. Wrap the brown paper around the pie tin as protection
6. Place the tin on a tray and bake for 10 minutes. Reduce the temperature down to 170ºC/ 150ºC fan Gas 4 and bake for a further hour.
7. Carefully remove the pie from the tin, egg wash the pie all over and return to the oven for a few minutes until all over golden.
8. Remove from the oven and fill the pie through the hole with 100g of stock in which the gelatine has been dissolved.
9. Mix up 100ml of stock with leaf or powdered gelatine (following the manufacturers instructions) fill the pie through the hole.
10. Allow to cool and refrigerate.
250g Glutafin Gluten Free Select Multipurpose White Mix
1 beaten egg
5g salt
75 ml boiling water
35g cubed lard or hard white vegetable fat
300g minced / diced pork
50g bacon
½ tsp. all spice
1 tsp. dried sage
1 tsp. salt
pepper
beaten egg to glaze
100ml stock
gelatine leaf / powdered gelatine (follow manufactures instructions)
1 x 11cm pork pie tin
Parchment paper
Cling film
1. Sieve the mix and salt together and stir in the beaten egg.
2. Add the measured boiling water to a saucepan and add the cubed lard. Melt the lard in the water and bring to the boil.
3. Carefully combine the lard & water mix into the mix, bringing it together to form a soft dough.
4. Cover the dough and set aside for 10 minutes.
5. Grease the inside of your pork pie tin (10-11cm diameter tin) and place on a parchment lined oven tray.
6. Cut a quarter of the dough, wrap in cling film and set aside. Roll out the remaining dough to a circle larger than your tin.
7. Carefully line the inside of your pork pie tin with your pastry avoiding any holes and ensuring a thicker bottom piece and overlap at the top.
1. Pre-heat oven to 220°C/ 200°C fan / Gas Mark 7
2. Mix the meat with the herbs and spices. Add the filling to the tin and press firmly into the mould.
3. Roll out the remaining pastry for the lid. Brush the edges of the pie lightly with the beaten egg before adding the lid, neatening the edges and decorate if desired.
4.Make a small hole in the top of the pie and brush with a beaten egg.
5. Wrap the brown paper around the pie tin as protection
6. Place the tin on a tray and bake for 10 minutes. Reduce the temperature down to 170ºC/ 150ºC fan Gas 4 and bake for a further hour.
7. Carefully remove the pie from the tin, egg wash the pie all over and return to the oven for a few minutes until all over golden.
8. Remove from the oven and fill the pie through the hole with 100g of stock in which the gelatine has been dissolved.
9. Mix up 100ml of stock with leaf or powdered gelatine (following the manufacturers instructions) fill the pie through the hole.
10. Allow to cool and refrigerate.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.