Paleo Classic English Pork Pie
Indulge in the timeless charm of a **Paleo Classic English Pork Pie**, a savory delight reimagined for clean eating enthusiasts! This grain-free and gluten-free adaptation of a traditional British favorite features a flaky crust made with almond flour, tapioca starch, and coconut oil, delivering a mouthwatering texture without sacrificing your dietary goals. Packed with a hearty filling of diced pork shoulder, pork belly, caramelized onions, and fragrant herbs like sage and thyme, this pie boasts rich, rustic flavors in every bite. Perfect for picnics, holiday gatherings, or a hearty family meal, it’s a Paleo-friendly masterpiece designed to impress. Baked to golden perfection and finished with a heavenly egg wash, this high-protein, nutrient-dense dish is as satisfying as it is wholesome. Serve warm or enjoy cold slices—the authentic way!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup tapioca starch
- 1 tablespoon grass-fed gelatin
- 0.5 cup coconut oil, solid
- 1 large egg
- 2 tablespoons cold water
- 1.5 pounds pork shoulder, diced
- 0.5 pound pork belly, diced
- 1 medium onion, finely chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 large egg, beaten (for glaze)
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine almond flour, tapioca starch, and grass-fed gelatin. Mix well.
Add solid coconut oil to the flour mixture and use a pastry cutter or your fingers to incorporate until crumb-like.
In a small bowl, beat one egg with 2 tablespoons of cold water.
Add the egg mixture to the flour mix and stir until a dough forms. If the dough is too dry, add additional water one teaspoon at a time.
Wrap the dough in plastic wrap and refrigerate while preparing the filling.
In a large skillet over medium heat, combine diced pork shoulder and pork belly. Cook until the meats are lightly browned.
Add finely chopped onion to the skillet and cook until it becomes translucent.
Stir in fresh sage, thyme, sea salt, and black pepper, cooking for another 2-3 minutes. Remove from heat and let it cool slightly.
Remove the dough from the refrigerator. Split the dough into two-thirds for the base and one-third for the top.
Roll out the larger dough portion between two sheets of parchment paper to fit a 9-inch pie dish. Carefully place it into the dish and press it to fit the shape of the dish.
Fill the pie base with the cooled pork filling, pressing it down gently to pack it in.
Roll out the remaining dough to form the pie lid. Place on top of the pie, sealing the edges by pinching them or using a fork.
Cut a small slit in the center to allow steam to escape during baking.
Brush the top of the pie with beaten egg to achieve a golden crust.
Bake in the preheated oven for 60 minutes or until the crust is golden brown and filling reaches a safe internal temperature of 160°F (71°C).
Allow the pie to cool slightly before slicing and serving.
Nutrition Facts
Calories |
5696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.6 g | 621% | |
| Saturated Fat | 199.4 g | 997% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 16.3 g | ||
| Protein | 207.3 g | 415% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 603 mg | 46% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2450 mg | 52% | |
*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.
