Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF. one of my favorites recipe This time, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF:

1. Prepare 250 grams of gluten-free / plain flour
2. You need 1/4 tsp of xanthan gum if GF, added to the flour
3. Prepare 1 pinch of salt
4. Prepare 45 ml of milk of choice - rice milk, coconut milk etc
5. You need 45 ml of water
6. Prepare 85 grams of gold foil-wrapped Stork margarine or any solid fat like
7. Prepare 450 grams of pork sausage meat (Tesco do a GF version)
8. Prepare 250 grams of bacon, trimmed and finely diced
9. It’s 1 tbsp of dried mixed herbs
10. You need 1 pinch of or to taste freshly ground black pepper
11. It’s 100 grams of cranberry sauce
12. It’s 150 grams of cranberries

Step 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 melt 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 pie

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