Gluten-free Sausagemeat Pie

21 Jan

Hi everyone,

I’ve been busy in my kitchen and have made up this recipe which I hope you will enjoy.



  • 1 400g pack of sausagemeat or maybe you can make your own
  • 1 onion, chopped
  • 1 small packet of gluten free sage and onion stuffing
  • (Or why not make your own using this recipe?
  • salt and pepper to season
  • For the pastry;
  • 8 0z Dove’s Farm Plain White Flour Blend (follow the pastry recipe on the back or use mine which uses a half lard, half marg mix for a more authentic pastry)
  • 2oz lard
  • 2oz hard margarine (like Stork) Both the fats must be straight from the fridge and not soft, spreadable types.
  • 4 tbsp cold water
  • 1 tsp Xanthan Gum
  1. Sift the flour and Xanthan into a large mixing bowl
  2. Cut the fat into small cubes and add  to the mix
  3. Rub the fat into the flour, until the mixture resembles bread crumbs
  4. Add the water and bring together into a smooth dough
  5. Wrap in clingfilm and rest the pastry in the fridge for at least 30 mins
  6. Preheat your oven to Gas Mark 5 or 200C
  7. Mix the stuffing with the required amount of water in a bowl and leave to stand (follow packet instructions)
  8. Mix the sausagemeat with the onion and stuffing, yes you will have to get your hands in there and knead it like you’re kneading bread!
  9. Flour your work surface. Roll out half the pastry to fit a large pie dish, making sure it comes right up the sides and forms a lip over the edge. Trim any excess- you can use this to make a pretty decoration, like some leaves on top.
  10. Press the sausagemeat into the bottom and roll out another circle to make a lid
  11. Brush the edges of your pastry with water and then lay the circle lid on top
  12. Press the edges down with fork or your finger to make a pattern
  13. Stick any trimmings you have made into shapes onto the top using cold water to adhere
  14. Make 4-6 slits in the top to let out the steam
  15. Cook pie for 1 hour and enjoy


I find putting a layer of foil in the bottom of my pie dish stops the pastry from sticking quite so much. Gluten free pastry is notorious for doing this!

Gluten free pastry is fragile to handle, you may find it easier just to press it into the base of the tin. Make sure you flour your work surfaces and rolling pin and use a palette knife to release it.

Serve your pie with potatoes, mash and plenty of veg. We had a great onion gravy with ours- the perfect accompaniment!

I may play with this recipe further because it could certainly take additional seasoning, maybe some paprika or some herbs. Why don’t you try it and tell me what you’ve tried?


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