Classic British Pork Pie
User Reviews
4.6
Classic British Pork Pie
Description
The Classic British Pork Pie relies on a unique hot water crust pastry combining oat fiber, almond flour, and xanthan gum, giving the crust structure and density without wheat flour. The dough is prepared by melting butter and lard into water, then mixing into the dry ingredients and an egg, creating a pliable dough that's pressed firmly into molds.
The filling consists of minced pork shoulder seasoned with salt, black pepper, red pepper powder, mace, and fresh herbs like sage and thyme. A combination of pork cuts can be used, and beef or chicken stock with gelatin powder is added to bind the meat and set the filling once cooled. The filling is cooked inside the shaped dough, creating a rich savory center surrounded by the hearty crust.
This pie is traditionally baked until the crust is firm and golden, with the gelatin helping the filling hold together when sliced. It is typically served cold or at room temperature as a snack or part of a larger meal setting. The texture balance between the crisp crust and tender filling characterizes this classic British preparation.
Nutrition information in the recipe corresponds to using pork shoulder. Adjustments should be made if substituting other pork cuts. Care should be taken to avoid holes in the dough to retain the filling during baking.
Ingredients
Hot water crust pastry
- 2 cups oat fiber
- 2 cups almond flour
- 1 ½ teaspoon xanthan gum
- 1 teaspoon salt fine
- 2 egg 1 for filling and 1 beaten egg for brushing, large
- ¼ cup butter
- ¼ cup lard
- ⅘ ⅘ cup water (3/4 cup + 1 tablespoon)
Pork pie filling
- 2 pounds pork shoulder or 2/3 pork tenderloin and 1/3 pork belly
- 1 ½ teaspoon salt fine
- 1 teaspoon black pepper ground
- ½ teaspoon red pepper powder
- ¼ teaspoon mace or nutmeg, ground
- 1 teaspoon sage and / or thyme, chopped, fresh
- ½ cup beef stock or bone, chicken
- 1 ½ tablespoon gelatin powder unflavored
Instructions
- In a large bowl, mix together the dry ingredients: 2 cups oat fiber, 2 cups almond flour, 1 1/2 teaspoon xanthan gum and 1 teaspoon fine salt.
- Make a whole in the middle, break ONE of the 2 large eggs inside and mix it up as best as you can.
- In a pan, add 1/4 cup butter, 1/4 cup lard and 4/5 cup water and heat it over medium heat until the fats are fully melted.
- Raise the heat, and as soon as it starts boiling, carefully pour all the liquid, at once, in the middle of the flour mixture.
- Immediately stir everything with a large silicone spatula or wooden spoon. Continue mixing until a homogenous dough is formed.
- Grease each of the pork pie molds.
- When the dough is just cool enough to handle, separate it into 6 large balls (around 120 grams each), and 6 small ones (about 35 grams each).
- Press one of the larger balls of hot water dough into the mold, pushing it the sides and up to the edges. Make sure there are no holes.
Pork Pie Filling
- Mince 2 pounds pork shoulder by cutting it very finely by hand, or using a meat grinder with the coarse blade, or using a food processor.
- Add 1 1/2 teaspoon fine salt, 1 teaspoon ground black pepper1/2 teaspoon red pepper powder, 1/4 teaspoon ground mace and 1 teaspoon chopped fresh sage, and mix well. Separate the meat into 6 portions of the same size.
- Put one portion of meat inside each dough lined mold. Leave some space on the top, to attach the lids.
- Stretch the smaller balls of dough into a disc about the size of the top of the pies, to form the lids.
- Beat the second egg, and brush some around the edges of the pie, to help glue the lids in place.
- Place the disc of dough on top of the pie, and gently pinch and press all around it, sticking the top and bottom together.
- Brush the keto pie tops with a thick layer of beaten egg, and make a hole in the center of the pies.
- Pre-heat the oven to 200 °C (390 °F). Bake the pies for one hour, then take them from the oven for a second round of egg wash.
- Turn the temperature down to 175°C (350°F) and bake for another half an hour.
- Remove the keto pork pies from the oven and allow them to cool inside the molds.
- Heat the 1/2 cup beef stock, and stir 1 1/2 tablespoon unflavored gelatin powder, mixing until it's fully dissolved. Wait for it to cool down until it's just warm.
- Pour the liquid gelatin stock slowly inside the keto pork pies through the hole on the top, until it is full. Allow a moment to soak (so it doesn't overflow), the put in some more.
- Take the pies full of stock into the fridge for a few hours at least for the jelly to firm up.
Notes
- Nutrition facts correspond to pork shoulder; recalculate if using other cuts like tenderloin or belly.
- Ensure dough is firmly pressed into molds without holes to prevent filling leakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pork pies
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 603kcal | 30% |
| Protein | 40.4g | 81% |
| Fat | 46.3g | 71% |
| Net Carbohydrates | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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