Low Carb Classic English Pork Pie
Delightfully savory and perfectly indulgent, this Low Carb Classic English Pork Pie reinvents the traditional favorite with a keto-friendly twist. Crafted with a buttery almond and coconut flour crust, it encases a rich, flavorful pork filling infused with sage, onion powder, and cracked black pepper. A touch of pork rind crumbs adds extra texture and flavor, while a luxurious gelatin layer made with chicken stock emulates the signature jelly of a classic pork pie—all with minimal carbs! Ideal for picnics, gatherings, or a hearty snack, this make-ahead dish is best served cold, showcasing its contrast of textures and robust taste. With only 30 minutes of prep and 50 minutes of baking, this low-carb pork pie recipe is a must-try for anyone embracing keto or gluten-free lifestyles without sacrificing tradition.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Coconut flour
- 150 grams Butter, unsalted
- 2 large, divided Eggs
- 500 grams Ground pork
- 50 grams Pork rind crumbs
- 100 grams Pork lard
- 150 milliliters Chicken stock
- 10 grams Gelatin powder
- 1 teaspoon Salt
- 1 teaspoon Cracked black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Dried sage
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine almond flour, coconut flour, and a pinch of salt. Add the diced butter and rub it in with your fingers until the mixture resembles breadcrumbs.
Add one beaten egg to the flour mixture and mix until it forms a dough. Wrap the dough in cling film and refrigerate for 15 minutes.
In another bowl, combine ground pork, pork rind crumbs, dried sage, onion powder, salt, and cracked black pepper. Mix until well combined.
Grease a pie dish with a bit of butter or pork lard. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Line the pie dish with the dough, trimming excess away from the edges.
Fill the pie shell with the pork mixture, pressing down firmly to ensure there are no air pockets.
Cover the pie with the remaining dough, crimping the edges to seal. Cut a small hole in the center to allow steam to escape.
Beat the remaining egg and brush over the top of the pie for a golden finish.
Place the pie in the preheated oven and bake for 50 minutes to 1 hour, until the crust is golden brown and the filling is cooked through.
While the pie is baking, dissolve the gelatin powder in the chicken stock and heat over low heat until fully dissolved. Allow the pie to cool slightly and then pour the stock through the steam hole in the top to fill the pie. Let it set at room temperature.
Refrigerate the pie for several hours or overnight before serving to allow the gelatin to set completely.
Once set, slice and serve the pork pie cold for a classic, low carb delight.
Nutrition Facts
Calories |
5327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.7 g | 592% | |
| Saturated Fat | 178.6 g | 893% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1325 mg | 442% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 12.1 g | ||
| Protein | 237.4 g | 475% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 732 mg | 56% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 668 mg | 14% | |
*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.
