Low Sodium Classic English Pork Pie
Indulge in the timeless charm of a **Low Sodium Classic English Pork Pie**, a lighter twist on the beloved British staple that's perfect for health-conscious eaters. This savory delight features a flaky, golden hot water crust pastry enveloping a flavorful filling of ground pork, aromatic onions, garlic, and herbs, enhanced with a dash of low sodium Worcestershire sauce for depth. A clever addition of gelatin-infused low sodium chicken stock creates a rich, set filling that stays moist and tender. With minimal salt and traditional techniques, this pie is ideal for large gatherings or leisurely picnics, offering eight servings of authentic comfort. Whether enjoyed warm or chilled, it’s a must-try for fans of hearty, rustic fare. Keywords: low sodium pork pie, English pork pie recipe, healthy savory pie, low sodium baking recipes.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 125 grams Unsalted butter
- 125 grams Lard
- 200 ml Cold water
- 1 large Egg
- 500 grams Ground pork
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 100 ml Low sodium chicken stock
- 1 envelope (7 grams) Gelatin powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 tablespoon Low sodium Worcestershire sauce
Instructions
Preheat the oven to 180°C (350°F).
To prepare the hot water crust pastry, combine the flour and a pinch of salt in a large bowl.
In a saucepan over medium heat, melt the butter and lard with the cold water until everything is combined.
Make a well in the center of the flour mixture and pour in the melted fats. Stir with a wooden spoon until incorporated, then knead lightly until a smooth dough forms. Wrap with plastic wrap and refrigerate for 20 minutes.
For the filling, in a large bowl, combine ground pork, chopped onion, minced garlic, black pepper, dried thyme, and Worcestershire sauce. Mix until well blended.
Dissolve the gelatin powder in the chicken stock, allowing it to bloom for 5 minutes.
Remove the dough from the refrigerator and roll out two-thirds of the pastry on a floured surface, large enough to line a 20cm (8-inch) pie tin.
Fill the pastry with the pork mixture, packing it tightly.
Roll out the remaining pastry for the lid. Brush the edge of the pastry base with water, place the lid on top, and crimp the edges to seal.
Cut a small hole in the center for the steam to escape and brush the top with a beaten egg.
Bake in the preheated oven for 45 minutes, then remove and carefully pour the gelatin mixture in through the steam hole until full.
Return to the oven and bake for another 45 minutes until the pastry is golden brown.
Allow the pie to cool completely before serving to ensure the filling sets properly.
Nutrition Facts
Calories |
5386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.9 g | 447% | |
| Saturated Fat | 152.8 g | 764% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 8.2 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 317 mg | 24% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 898 mg | 19% | |
*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.
