Step-by-Step Guide to Make Favorite Vickys Cranberry Topped Christmas Pork Pies, GF DF EF GF NF

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

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

To everyone over in America-land have a wonderful Thanksgiving and an extra serving of stuffing with cranberry sauce for me. No-Bake Energy Bombs, GF DF EF SF NF - Vickys Five Spice Pork with S & S Apricot Sauce, GF DF EF SF NF EF SF NF - Vickys Vichyssoise, GF DF EF SF NF - Vickys Christmas Cranberry & Pistachio Shortbread Cookies, GF DF - Vickys Dairy-Free CONDENSED Cream of Chicken Soup GF. Super Fun Kids Crafts : Homemade Christmas Ornaments For Kids To Make. Pumpkin Pecan Pie Pumpkin Dessert Pumpkin Recipes Fall Recipes Holiday Recipes Pecan Pies Holiday Ideas Sugar Pumpkin Holiday Fun.

Instructions 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 melts. 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 pies.

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