Low Fat Classic English Pork Pie
Discover a healthier twist on a beloved British delicacy with this Low Fat Classic English Pork Pie recipe. Crafted with lean pork tenderloin and low-fat sausages, this recipe offers all the rich, savory flavors of the traditional dish while keeping the fat content in check. A hearty whole-wheat pastry made with Greek yogurt adds a wholesome touch and pairs beautifully with the herbaceous filling seasoned with fresh sage and shallots. Slowly simmered in low-sodium chicken stock, the pork mixture achieves a tender, flavorful bite balanced with just the right amount of seasoning. Perfectly golden and crisp after baking, this lighter pork pie is ideal for picnics, parties, or a satisfying family dinner. Try this guilt-free version to enjoy the classic tastes of an English pork pie, reimagined for modern health-conscious cooking!
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Recipe Information
Ingredients
- 500 grams Lean pork tenderloin
- 250 grams Low-fat pork sausages, casings removed
- 150 milliliters Chicken stock, low sodium
- 2 pieces Shallots, finely chopped
- 1 tablespoon Fresh sage, chopped
- 300 grams Whole-wheat flour
- 100 grams Low-fat Greek yogurt
- 1 piece Egg, beaten
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the whole-wheat flour, baking powder, and salt. Add the low-fat Greek yogurt and 1 tablespoon of olive oil, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in cling film and chill in the refrigerator for 30 minutes.
While the dough is chilling, prepare the filling. Chop the pork tenderloin into small cubes and mix in a bowl with the sausage meat, finely chopped shallots, sage, salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pork mixture and cook until browned on all sides, about 5 minutes.
Once browned, add the low-sodium chicken stock to the skillet, reduce the heat, and let simmer for 10 minutes until the liquid is mostly absorbed and the pork is cooked through. Allow the mixture to cool.
Retrieve the dough from the fridge and roll out two-thirds of it onto a floured surface to fit a 20cm (8-inch) springform tin, ensuring there's enough to cover the sides well. Press the dough into the tin.
Fill the pastry with the cooled pork mixture, pressing it down firmly to eliminate air pockets.
Roll out the remaining dough to form a lid, covering the pie. Trim any excess and pinch the edges to seal. Make a small hole in the center to allow steam to escape.
Brush the pie all over with beaten egg to glaze.
Place the pie on a baking sheet and bake in the preheated oven for 90 minutes, or until the pastry is golden brown.
Allow the pie to cool for at least 30 minutes before serving, as the flavors develop further as it rests.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4809 mg | 209% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 19.4 g | ||
| Protein | 236.5 g | 473% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 328 mg | 25% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4326 mg | 92% | |
*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.
