Open-topped roast pork pie

Gluten-free, Nut-free, can be Dairy-free
Author Vicki Montague, the Free From Fairy


  • For the pies:
  • 1 quantity of gluten-free short crust pastry
  • 400 g left over roast pork
  • 150 g smoked bacon chopped
  • 1/4 onion chopped
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • Pinch allspice
  • Splash gluten-free worcestershire sauce check carefully
  • For the topping:
  • 2 tbsp olive oil
  • 2 red onions very finely sliced
  • 75 g demerera sugar
  • 75 ml balsamic vinegar
  • Grated cheese for top optional


  1. Preheat the oven to 200 degrees C
  2. Pulse the meat in a food processor until it looks like mince
  3. Add the 1/4 onion and chopped herbs and spices and pulse again until well chopped and combined
  4. Roll the pastry out and cut small circles in order to line a muffin tray
  5. Place the filling into the pastry cases and place in the oven for 45 - 50 minutes
  6. While the pies are cooking make the topping by frying the finely sliced onions with the oil in a frying pan
  7. Cook for 2-3 minutes stirring all the time then add the sugar and vinegar and cook until sticky
  8. Once the pies are done, remove them from the oven and top with the onion mixture. Sprinkle with cheese if desired and cook for 5-6 minutes more