The great gluten-free pork pie experiment – part 3

If there’s one thing I really ought to do, it’s finish off – for now at least – my gluten-free pork pie experiment posts.  To recap, I had done a little research, as I was sickening for a decent pork pie, worked out a couple of recipes to fiddle with to see what might result, and then done the initial experiment.  All that was lacking – from the blog, at any rate – was the results of that process… which is when the computer and other issues kicked in.

Gluten-free pork pie, cut in half and ready to eatAnd this is what we ended up with, although the camera flash has bleached it out a bit. Once chilled, the pies had a delicious filling and jelly – good – and a nice, crunchy crust. However, for all that the crust was crunchy, it was realistically also a bit hard. Not tough the way a crust with gluten can go, because from experience it’s pretty much impossible to overwork a gluten-free flour.

It’s entirely possible I’m being too demanding, of course, and that this is as good as it gets, but since it’s only my first attempt at a raised crust, I’m convinced at this point that there has to be a way of improving upon it and getting a result that is crunchy on the outside, but tender and crumbly enough to have that proper melt in the mouth texture I associate with Mum’s pork pies in my childhood.  Fingers crossed!

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