mummybakesdairyfree does the Great British Bake Off! Week 8: Tudor Week

It was Tudor Week in the tent and in the words of Jo Brand in ‘An Extra Slice’
“Divorced, Beheaded, Died. Divorced, Beheaded, Pork Pie!”
Pork, Apple and Sage Mini Pies to be exact. I used a basic shortcrust pastry recipe using wholewheat flour to try to make it healthier. The pastry of choice in the tent this week was hot water crust pastry which can be dense and heavy, however I wanted a lighter pastry for my pies. I also used sausages for the filling, however you could use pork mince with onions and seasoning. The grated apple is a great way to add flavour, moisture and sneak in some goodness!


225g plain wholemeal flour, sifted

100g dairy free spread, I used Flora Freedom

3-4 tbsp cold water

6 Pork sausages, I used Tesco’s Organic

1 apple, peeled and grated

1 tsp dried sage

1. Put the flour and dairy free spread in a large bowl. Using your fingertips rub the flour and spread together until you get breadcrumbs. Add the water a tablespoon at a time, mixing until fully combined. Tip the pastry onto a lightly floured board and briefly knead into a ball. Cover with cling film and pop into the fridge whilst you make the filling.

2. In a bowl place the ingredients for the filling. Using your hands, combine the ingredients together until fully mixed. Pop the filling into the fridge and remove the pastry.

3. Preheat the oven the 200c. Place a thin strip of baking paper into 5 of the holes of a muffin tin. This will help you to remove the pies once cooked.

4. Unwrap the pastry and roll it out to half a cm thick. Using a small bowl cut out five circles roughly 10cm in diameter. Carefully place the pastry circles on top of the baking paper strips, pressing the pastry to make a cup shape.

5. Take the filling out of the fridge and divide it evenly between the five pastry circles. Press the filling down, leaving a domed top.

6. Re-roll the remaining pastry and cut out five lids using a small circle, e.g. a glass. Top the pies with the lids, crimping the edges to seal. You could pop them in the fridge now until you’re ready to cook.

7. Lightly brush the lids with dairy free milk and use a knife to make two slits across the lids.

8. Put in the oven to cook for an hour. About halfway through, remove the pies from the muffin pan and place on a baking tray. This helps to get a nice even bake. Return to the oven to cook for the rest of the time.

9. Check the filling is cooked and piping hot before serving with potatoes, veggies and gravy. Or leave to cool and serve with a salad and pickle!
Important bits

Dairy, egg, nut and soya free. Could be gluten free- switch to GF flour and check the sausages
Makes 5 mini pies
Total make time less than two hours

Nut Free Marzipan

I also wanted to try making nut free, vegan marzipan. Even before being a nut free house, I wasn’t the greatest fan of marzipan so it’s not something I miss eating. I was intrigued at the idea of making a nut free version, so I thought I’d have a go. After a quick google search I found one on the Tesco Food website. It’s definitely worth checking out if you have a recipe which requires marzipan. It’s flavoured with vanilla so it doesn’t have an almondy taste, but it is pretty yummy.

I decided to have a go baking it and making biscuits, like they did in the tent. It didn’t really go to plan. Check out the video to see why! If you have more success then please let me know!

Remember you can vote for me in the Allergy Blog Awards UK. I’ve been nominated in the Parent Allergy Blog category and the Free From Recipes Category. Thank you!!!

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