Gluten and Dairy Free Pork & Sage Pie


serves / makes 6
20 prep time
55 mins cooking time


For the pastry:

  • 380g gluten free plain flour
  • 1 egg yolk
  • 135ml water
  • 110g dairy free spread
  • 1/2 teaspoon salt
  • beaten egg for glazing

For the filling:

  • 500g minced pork
  • 2 teaspoons sage
  • 1 teaspoon minced garlic
  • salt and pepper for season


  1. Start making the pastry by placing the water and dairy free spread into saucepan and bringing to the boil
  2. Boil for 2 minutes
  3. Stir together the boiled water, flour, sage, egg yolk and seasoning until it forms a soft dough
  4. Leave to rest for 10 minutes
  5. Preheat the oven to 180 oC
  6. Grease 6 individual pie tins/moulds
  7. Roll out the pastry and line the pie tins
  8. Cut out six lids from the pastry
  9. Make the pie filling by mixing together the minced pork, sage, garlic and seasoning
  10. Divide the filling between the six pies
  11. Place the lids on and seal the edges by pressing down with a fork
  12. Make a little hole on the top of each of the pies
  13. Brush with the beaten egg
  14. Bake in the oven for 55 minutes