Heart-Healthy Classic English Pork Pie
Transform the timeless comfort of a classic English pork pie into a guilt-free indulgence with our Heart-Healthy Classic English Pork Pie recipe. Crafted with a whole wheat pastry crust and an extra-lean ground pork filling, this lighter twist on the traditional dish is packed with flavor and wholesome goodness. Infused with aromatic herbs like sage, thyme, and parsley, and bound together with low-sodium chicken stock, this pie offers a savory depth of flavor without compromising nutritional balance. Perfect for a cozy dinner or a crowd-pleasing centerpiece, it’s finished with a golden, crisp crust brushed with a touch of egg and low-fat milk. Whether served warm or chilled, this healthier pork pie is a delightful way to combine comfort food with a heart-smart lifestyle.
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Recipe Information
Ingredients
- 400 grams Whole wheat pastry flour
- 100 grams Cold unsalted butter
- 100 ml Ice water
- 500 grams Extra-lean ground pork
- 1 tablespoon Dijon mustard
- 150 ml Low-sodium chicken stock
- 2 teaspoons Chopped sage
- 2 teaspoons Chopped thyme
- 2 tablespoons Chopped flat-leaf parsley
- 0.5 teaspoon Black pepper
- 1 tablespoon Low-fat milk
- 1 Egg
Instructions
In a large mixing bowl, combine whole wheat flour and a pinch of salt. Add cold butter cut into small cubes.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add ice water to the flour and butter mixture, stirring until the dough comes together. Form it into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In another bowl, combine the ground pork, Dijon mustard, chopped sage, thyme, parsley, black pepper, and low-sodium chicken stock. Mix well to ensure all ingredients are thoroughly combined.
Remove the pastry from the refrigerator and divide it into two-thirds and one-third portions. Roll out the larger piece on a lightly floured surface to line a 20cm (8-inch) round baking tin, ensuring an overhang.
Fill the pastry-lined tin with the pork mixture, spreading it evenly.
Roll out the remaining dough to cover the top of the pie. Place it over the filling, trim the excess, and crimp the edges to seal.
Cut a small hole in the center of the pie to allow steam to escape during baking.
Beat the egg with the low-fat milk and brush it over the top of the pie to provide a sheen.
Place the pie in the preheated oven and bake for about 60 minutes, or until the top is golden brown and the filling is cooked through.
Let it cool slightly before serving. Enjoy this heart-healthy delight either warm or chilled.
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 2.5 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 274 mg | 21% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3594 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
