Please note that when making hot water crust pastry, it is essential to keep the dough warm or it will lose its pliability and become too 'brittle' to mould. Have in mind that you will need to work fairly quickly.
For the hot water crust pastry:
225g (8oz) gluten-free flour
1/2 x 5ml spoon (1/2 teaspoon) xanthan gum
1 x 2.5ml spoon (1/2 teaspoon) salt
100 ml (4 fluid ounces) water
75g (3 oz) lard or shortening
For the filling:
350g (10oz) chopped pork
60g (2oz) chopped bacon
fresh or dried sage
salt and freshly ground black pepper, to taste
150ml (1/4 pint) stock, thickened with cornflour or arrowroot powder
What to do:
- Preheat your oven to 200'C / 400'F / gas Mark 6 and lightly oil a 12 patty tins.
- First, prepare the filling by combining all the ingredients and mixing well.
- Next, into a bowl sift the gluten-free flour with the xanthan gum, and make a well in the centre.
- In a saucepan, boil the lard or shortening with the water and then carefully pour into your gluten-free flour well. Mix with a wooden spoon very quickly until well blended.
- Knead the dough with your hands until it becomes quite soft and pliable to use. Cut a quarter off the lump, place in a covered bowl to keep it warm.
- Divide the dough again into 12, and mould each piece into the bottom of, and up the sides of, the patty tins.
- Pack each mould with the meat mixture then gently pour into each pie a little thickened stock, but do not overfill.
- Roll out the gluten-free pastry set aside for the lids, and cut out 12 rounds large enough to cover each pie. Wet the edges of the moulds with a little water then place the lids on top, crimping as you go. Clean up the edges and brush the tops with the egg yolk.
- Bake in the middle of your oven for about 25-30 minutes, until they are a deep golden brown.
- Leave to stand for 5 minutes before carefully removing and placing on a cooling rack.