Low Fat Classic English Pork Pie

Savor the comforting, nostalgic flavors of a British classic with this **Low Fat Classic English Pork Pie**, a lighter yet equally satisfying twist on the traditional recipe. Packed with a luscious filling of lean pork tenderloin, low-fat sausage, aromatic shallots, and a hint of fresh sage, this pie boasts all the savory richness you love without the extra calories. The whole-wheat crust, made with low-fat Greek yogurt, provides a wholesome, golden shell that’s both flaky and delicious. Simmered in low-sodium chicken stock for added depth of flavor, this pie is perfect for special occasions, family dinners, or picnic spreads. With healthier ingredient swaps and the same timeless appeal, this low-fat pork pie is a guilt-free way to enjoy a quintessential British delicacy.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Fill the pastry with the cooled pork mixture, pressing it down firmly to eliminate air pockets.

Step 9

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.

Step 10

Brush the pie all over with beaten egg to glaze.

Step 11

Place the pie on a baking sheet and bake in the preheated oven for 90 minutes, or until the pastry is golden brown.

Step 12

Allow the pie to cool for at least 30 minutes before serving, as the flavors develop further as it rests.

Nutrition Facts

Serving size	(1452.5g)

Amount per serving	% Daily Value*
Calories	2596.2

Total Fat 71.5g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 632mg	0%
Sodium 4809.0mg	0%
Total Carbohydrate 249.7g	0%
Dietary Fiber 39.9g	0%
Total Sugars 19.4g
Protein 236.5g	0%

Vitamin D 76IU	0%
Calcium 327.5mg	0%
Iron 19.4mg	0%
Potassium 4325.7mg	0%

*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.

Source of Calories

Fat: 24.9%

Protein: 36.5%

Carbs: 38.6%