Budget Gluten Free Pork, Apple and Stuffing Pie

This pie is something I wish I cooked ages ago!I had never heard of putting pork apple and stuffing together in a pie until a few years being more used to the traditional chicken or steak and kidney. I have made this pie so many times now but not baked it in a while so I thought why not? Now that I'm no longer a vegetarian I could give this a go and it's perfect for this weeks Great Bloggers Bake Off Challenge with Jenny,this week hosted by An Organised Mess

You will need (for 2 small bowls or 1 small dish)

• Shortcrust pastry either bought from a supermarket or use 80g Doves Farm plain flour and 3 tbsp dairy free butter plus some salt mixed together into crumbs with your fingertips then brought together with 1 egg and a little water into a ball

• 5 pork pieces (I bought a frozen bag which suited my food budget)

• Gluten free stuffing mix 

• Jar of apple sauce

First I defrosted my pork pieces then placed them in a pan with a small amount of oil. When they were cooked I used kitchen scissors to cut the pork into smaller chunks (can't be the only one with rubbish cutlery!?) I made my pastry as the pork kept warm and kept it to one side.

I added a jar of apple sauce to the pork then separated my half and the husbands for the stuffing which I sprinkled on top. I added some boiled water to mix the stuffing in with the pork and apple. When I make a bigger pie I do make my stuffing mix in a jug then pour on top but as these are small pies there really is no need

With the filling in the bowl I separated the pastry ball into 2 then rolled flat before covering both dishes, marking and brushing with milk (you can use an egg wash if you prefer) I used up my left over pastry by making pastry hearts!

The pies were cooked on 180 for 25 minutes and then had 5-10 minutes at 200 before being removed from the oven.

I was really pleased with how they turned out, the pork was really nice. 

Anyway, there's this weeks bake! I have a chocolate pasrty roll on the blog tomorrow which was supposed to go up last week but really didn't fit into any bake off categories; it's very tasty though so do check it out!

Cupcake Mumma

Gluten Free & Milk Free Lemon Meringue Pie

Sunday saw me desperate to bake something but what to bake? I had made a lemon meringue pie 6 months ago and it went so bad I have never attempted one since, preferring to rely upon Mother who makes a cracking lemon pie! But I took my baking enthusiasm and ran with it to my cupcake filled kitchen and made one. A ruddy delicious one too if I may say so myself!

I'm going to share my recipe with you now so if you're gluten/ wheat/ dairy free then please do have a go at this pie, it's very tasty! As a little side note here, I'd like to add that by making this with an egg replacement product sold in health food stores, you could also make this pie vegan. Good times.

You will need

200g gluten free plain flour

2 tbsp icing sugar

1/4 tsp salt

1 egg

2 tbsp cold water

First you want to make your pastry. Put the flour, salt and icing sugar into a bowl then add the butter. Mix together using your finger tips to create breadcrumbs. Make a well in your ingredients, then add your egg. Now mix together using your hands to create a soft dough.

When you've rolled your pastry out, blind bake in the oven for 12 minutes at 150 degrees. You can make your filling whilst this is being done.

For Your Pastry You will need

Juice and zest of 4 lemons

100g caster sugar

6 tbsp cornflour

6 egg yolks

100g butter

Grate 4 lemons putting the zest and sugar into a pan. Add the lemon juice mixed with water to make 300ml into the pan and bring to the boil. Add water to the cornflour to make a paste and add to mix stirring constantly to avoid lumps.

Remove from the heat and slowly add your egg yolks and butter.(don't forget a sneaky taste!)

Don't forget to remove your pastry from the oven. When your lemon filling has cooled slightly pour onto the pastry. Now you can make your meringue topping!

For Your Meringue Topping You will need:

6 egg whites

1 tsp cornflour

300g caster sugar

Use a hand mixer to beat your egg whites and cornflour until the mixture forms stiff peaks. Add the sugar until you have a thick, glossy mixture. Don't worry too much about your meringue, I'm not very good at making it but it's still edible!

You can simply spoon your meringue on top of your filling or pipe it on if you're feeling fancy!

Bake your pie for 10-12 minutes at 180 degrees and once cool you can enjoy your delicious pie. Yum!

I'm no chef so I wouldn't know where to start with writing a really good recipe here but it's not too difficult so I do hope you have a go. If all else fails there's always Google!

CupcakeMumma