When I discovered my food intolerances, I was quick to adapt and find alternatives, but the classic British pork pie was something I simply couldn’t give up—especially at Christmas. Determined to recreate it without compromise, I developed this gluten- and dairy-free version to keep the tradition alive while meeting my dietary needs.

A quintessential British treat, the pork pie is cherished for its rich, savoury filling and golden, buttery crust. Typically enjoyed cold, it’s a perfect addition to festive spreads, picnics, or snack platters. Below, I share my take on the traditional recipe, complete with tips for adapting it to be both gluten- and dairy-free without sacrificing its iconic taste and texture.

Traditional Pork Pie Recipe

Ingredients for the Filling:

• 500g pork shoulder, finely diced
• 200g pork belly, minced
• 100g bacon, finely chopped
• 1 tsp dried sage
• ½ tsp ground nutmeg
• Salt and black pepper, to taste

Ingredients for the Pastry:

• 500g plain flour
• 200g unsalted butter (or lard for authenticity)
• 1 tsp salt
• 1 egg, beaten, for glazing

Jelly (Optional ):

• 1 pork stock cube
• 300ml boiling water
• 3 gelatine leaves or 1 sachet gelatine

Method:

1. Prepare the Filling: Combine all the filling ingredients in a large bowl, seasoning generously. Set aside.
2. Make the Pastry: Heat butter or lard in a pan with 200ml water until melted. Stir into the flour and salt until a dough forms. Let it cool slightly before rolling.
3. Assemble the Pie: Line a greased springform tin with two-thirds of the dough, ensuring no cracks. Fill with the pork mixture, then cover with the remaining pastry. Crimp the edges, make a small hole in the top for steam, brush with beaten egg and sprinkle salt on the pie before cooking.
4. Bake: Preheat oven to 180°C (160°C fan). Bake for 30 minutes, then lower the temperature to 160°C (140°C fan) and bake for another 1 hour 30 minutes.
5. Add the Jelly (Optional, but I wouldn’t skip as its creates the traditional flavours and textures!): Dissolve gelatine in hot stock and pour it into the pie through the steam hole. Chill until set.

Gluten-Free and Dairy-Free Adaptations

For the Gluten-Free Pastry:
Replace plain flour with a high-quality gluten-free flour blend. Add 1 tsp xanthan gum to help bind the dough. Handle carefully, as gluten-free dough can be more delicate.

For the Dairy-Free Pastry:
Use dairy-free margarine or vegetable shortening in place of butter. Coconut oil can also work but may add a mild coconut flavour.

For the Jelly:
Ensure your stock cube is gluten-free and use a dairy-free gelatine substitute if needed.

Tips for Success

• Season Generously: Gluten-free flour can have a slightly bland taste, so adjust seasoning to enhance the flavour.
• Handle with Care: Both gluten-free and dairy-free pastries are more fragile. Chill the dough for 30 minutes before rolling to make it easier to work with.
• Portion Control: Consider making mini pork pies in muffin tins for easier handling, especially with gluten-free pastry.

Making traditional recipes inclusive can be a fun challenge, and these adjustments ensure everyone can enjoy this classic treat.