Keto Classic English Pork Pie
Indulge in the hearty flavors of a *Keto Classic English Pork Pie*, a low-carb twist on the beloved traditional British delicacy. This savory pie features a rich, golden crust made from a blend of almond and coconut flours, providing the perfect flaky base while keeping it keto-friendly. The filling is a succulent mix of diced pork shoulder and pork belly seasoned with nutmeg, black pepper, and a touch of salt for a perfectly balanced flavor profile. A delicate layer of chicken broth infused with gelatin is added post-baking, creating the signature jelly layer that makes this pie truly authentic. Ideal for meal prep or as a show-stopping dish for any gathering, this keto-friendly recipe is satisfying, nostalgic, and free from refined carbs. Serve chilled for the ultimate experience in timeless British cuisine!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 150 grams Unsalted butter
- 3 large Eggs
- 500 grams Pork shoulder
- 100 grams Pork belly
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
- 1 teaspoon Gelatin powder
- 150 milliliters Chicken broth
Instructions
Preheat the oven to 180°C (350°F).
In a large mixing bowl, combine the almond flour and coconut flour.
Cut the unsalted butter into small cubes and work it into the flour mixture using your fingers until it resembles breadcrumbs.
Beat one egg and add to the flour mixture, mixing to form a dough. Wrap the dough in cling film and chill in the refrigerator for at least 20 minutes.
While the dough chills, prepare the filling by finely dicing the pork shoulder and pork belly.
In a separate bowl, mix the diced pork with 1 teaspoon of salt, black pepper, and nutmeg until well combined.
Remove the dough from the refrigerator and divide it into two pieces, roughly one-third for the lid and two-thirds for the base.
Roll out the larger piece of dough between two sheets of parchment paper to fit a pie tin, leaving a little overhang.
Press the dough into the pie tin and fill with the pork mixture, packing it tightly.
Roll out the remaining dough for the lid, place it over the filling, and crimp the edges to seal. Trim any excess dough.
Brush the top of the pie with a beaten egg to glaze.
Create a small hole in the center of the pie lid to allow steam to escape.
Bake the pie in the preheated oven for 60 minutes, or until golden brown.
While the pie bakes, dissolve the gelatin in the chicken broth. After the pie is baked, carefully pour the gelatin mixture into the hole in the top of the pie using a funnel.
Allow the pie to cool completely and then refrigerate for at least 4 hours or overnight to set the gelatin.
Serve chilled and enjoy this keto-friendly English pork pie!
Nutrition Facts
Calories |
4262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.1 g | 464% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1403 mg | 468% | |
| Sodium | 5789 mg | 252% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 12.1 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 703 mg | 54% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2593 mg | 55% | |
*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.
