Low Sodium Classic English Pork Pie

Discover the irresistible charm of the Low Sodium Classic English Pork Pie—a savory masterpiece that combines traditional flavors with a heart-healthy twist! This recipe features a rich, golden hot water crust pastry that encases a flavorful filling of ground pork, aromatic onions, garlic, and herbs, all enhanced with low sodium Worcestershire sauce and chicken stock. The signature jelly layer, made with gelatin and stock, adds the perfect finishing touch, making this iconic British dish both delightful and lower in sodium than its classic counterpart. Perfect for picnics, parties, or a cozy tea-time treat, this pork pie serves 8 and is a testament to how you can savor tradition without compromising on health. Ready to impress with its flaky crust and juicy filling, this dish is a must-try for fans of hearty, low-sodium baked goods.

Nutriscore Rating: 61/100

Prep Time:35 mins

Cook Time:90 mins

Total Time:125 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

To prepare the hot water crust pastry, combine the flour and a pinch of salt in a large bowl.

Step 3

In a saucepan over medium heat, melt the butter and lard with the cold water until everything is combined.

Step 4

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.

Step 5

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.

Step 6

Dissolve the gelatin powder in the chicken stock, allowing it to bloom for 5 minutes.

Step 7

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.

Step 8

Fill the pastry with the pork mixture, packing it tightly.

Step 9

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.

Step 10

Cut a small hole in the center for the steam to escape and brush the top with a beaten egg.

Step 11

Bake in the preheated oven for 45 minutes, then remove and carefully pour the gelatin mixture in through the steam hole until full.

Step 12

Return to the oven and bake for another 45 minutes until the pastry is golden brown.

Step 13

Allow the pie to cool completely before serving to ensure the filling sets properly.

Nutrition Facts

Serving size	(1737.6g)

Amount per serving	% Daily Value*
Calories	5385.7

Total Fat 348.9g	0%
Saturated Fat 152.8g	0%
Polyunsaturated Fat 16.0g
Cholesterol 1065.1mg	0%
Sodium 590.7mg	0%
Total Carbohydrate 365.7g	0%
Dietary Fiber 15.1g	0%
Total Sugars 8.2g
Protein 191.5g	0%

Vitamin D 178.8IU	0%
Calcium 317.2mg	0%
Iron 27.3mg	0%
Potassium 897.5mg	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: 58.5%

Protein: 14.3%

Carbs: 27.2%