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.
And 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!