<\/p>\n For the Pork filling:<\/strong><\/p>\n 300g Pork Belly<\/p>\n 200g Pork Shoulder<\/p>\n 100g Smoked Bacon (good quality)<\/p>\n 100g Stilton<\/p>\n 15g Pink Salt<\/p>\n 1 tbsp English Mustard<\/p>\n 1 tbsp Port<\/p>\n <\/p>\n For the hotwater crust:<\/strong><\/p>\n 250g Rice Flour<\/p>\n 250g Polenta \/ Cornmeal<\/p>\n 175ml Water<\/p>\n 100g Beef Lard<\/p>\n 75g Butter<\/p>\n 1 Large Egg<\/p>\n 1 tsp Xantham Gum<\/p>\n 1 tsp Soy Lecithin<\/p>\n Pinch of Salt<\/p>\n <\/p>\n For the Jelly:<\/strong><\/p>\n 200ml Ruby Port<\/p>\n 100ml Water<\/p>\n 50g Granulated Sugar<\/p>\n 1-2 Fresh Bay leaves<\/p>\n 1\/2 tsp Mace<\/p>\n 1\/2 tsp Cinnamon<\/p>\n 1\/2 tsp Orange Blossom Water<\/p>\n Lime Zest<\/p>\n Juice of half a small lime<\/p>\n Gelatine<\/p>\n <\/p>\n Method:<\/strong><\/p>\n 1.\u00a0 Either finely chop all the meat or mince them in a meat\u00a0grinder (large mince), mix well, then mince\/chop again or until throughly mixed.<\/p>\n 2.\u00a0 Add the mustard, port and salt and mix well.<\/p>\n 3.\u00a0 Place in a bowl, cover with clingfilm and leave the mixture in the fridge.<\/p>\n <\/p>\n Hotwater Crust:<\/p>\n 1.\u00a0 Start by grinding the cornmeal or polenta to a finer grain – not too fine!\u00a0 It shouldn’t\u00a0a flour.<\/p>\n 2.\u00a0 Add the butter and lard to the water and bring to the boil (I used my Thermomix 90C, SP3, 5mins), heat until completely melted.<\/p>\n 3.\u00a0 Immediately add the rice flour, cornmeal, salt, egg, xantham gum and soy lecithin and stir well (THX SP6, 2mins)<\/p>\n 4.\u00a0 Pour out the dough and leave until cool enough to touch.<\/p>\n 5.\u00a0 Take a 3rd of the dough and set aside, roll out the rest to about 3cm thick.<\/p>\n 6.\u00a0 Now place the rolled out to in a bowl roughly the size you want your pie to be, press into the bowl and leave in the fridge to set overnight.<\/p>\n 7.\u00a0 Roll out the remaining 3rd of the dough to form a lid for the pie and leave in the fridge to set (do not place it on top of the base as it will stick).<\/p>\n <\/p>\n Combine:<\/p>\n 1.\u00a0\u00a0Pre-heat your oven to 180C.<\/p>\n 2.\u00a0 Take the dough out of the fridge and quickly\u00a0finalise its shape.<\/p>\n 3.\u00a0\u00a0Place the mince meat mix into the pie base and press down firmly.<\/p>\n 4.\u00a0 Add a layer of sliced Stilton to the top of the meat.<\/p>\n 5.\u00a0 Place the pie lid on top and crimp.\u00a0 Make one big hole in the centre of the pie and two or four smaller holes nearer the edges of the pie.<\/p>\n 6.\u00a0 Place the pie in the oven for 1 hour at 180C.\u00a0 Then reduce the heat to 160C for another 1-2 hours until cooked and slightly golden.\u00a0 If you have a thermometer, the center of the pie should be at least 71C.<\/p>\n 7.\u00a0 Allow to cool and place in the fridge covered in clingfilm for a few hours or over night.<\/p>\n <\/p>\n Jelly:<\/p>\n 1.\u00a0 Add the port, water and sugar to a small pan and bring to a simmer.<\/p>\n 2.\u00a0 Add the spices, bay leaves, lime zest and juice and reduce by half.<\/p>\n 3.\u00a0 Remove from the heat, strain and then add the orange blossom water.<\/p>\n 4.\u00a0 Add the gelatine (enough to set 200ml of\u00a0liquid) and mix well.<\/p>\n 5.\u00a0 Pour the liquid into the pork pie via the holes in the lid.\u00a0 Allow to cool and set then serve.<\/p>\n <\/p>\n Tips:<\/strong><\/p>\n –\u00a0 The pink salt doesn’t have to be curing salt but the pie will keep a little longer if you use it.\u00a0 Ordinary sea\u00a0salt will do if you don’t have any.<\/p>\n –\u00a0 The Stilton can be combined with the pork mince just before baking, I found putting the Stilton on top that it melted and covered the holes for the steam to escape, causing the crust to crack slightly.<\/p>\n –\u00a0 Don’t over work this dough, it has to be cold to hold its shape.\u00a0 If it gets to warm put it back in the fridge to harden.<\/p>\n –\u00a0 Don’t roll the dough too thin, it’s quite stretchy but it will tear.\u00a0 If it does tear, just patch it with some excess dough, it’s almost like clay.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I’ll be honest, I had my doubts\u00a0that\u00a0a proper gluten-free pork pie could be done.\u00a0 I don’t really do pies and I’d never used a hotwater crust so the thought of doing a gluten-free one seemed like a step too far.\u00a0 But I was asked to try it out and I figured the worst that could happen is that the crust ends up as little more than a fancy way to hold a pork pie filling.\u00a0[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1117,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"Gluten-Free Stilton and Port Pork Pie 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\nIngredients:<\/strong><\/p>\n<\/a><\/p>\n