Paleo Classic English Pork Pie

Discover the perfect marriage of traditional British comfort food and paleo-friendly innovation with this Paleo Classic English Pork Pie. Made with a grain-free crust of almond flour and tapioca starch, enriched with nutrient-dense grass-fed gelatin, and coconut oil, this pie captures the rich texture and flaky charm of the original while staying gluten-free and dairy-free. The savory filling combines succulent diced pork shoulder and pork belly with fragrant fresh sage, thyme, and a touch of onion for an authentic flavor that’s both hearty and satisfying. Perfect for meal prep, gatherings, or an indulgent slice of nostalgia, this paleo pork pie is a show-stopping centerpiece for anyone seeking wholesome, low-carb baking. Serve warm or enjoy at room temperature, and experience a timeless dish reimagined for modern, clean eating.

Nutriscore Rating: 55/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a large bowl, combine almond flour, tapioca starch, and grass-fed gelatin. Mix well.

Step 3

Add solid coconut oil to the flour mixture and use a pastry cutter or your fingers to incorporate until crumb-like.

Step 4

In a small bowl, beat one egg with 2 tablespoons of cold water.

Step 5

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.

Step 6

Wrap the dough in plastic wrap and refrigerate while preparing the filling.

Step 7

In a large skillet over medium heat, combine diced pork shoulder and pork belly. Cook until the meats are lightly browned.

Step 8

Add finely chopped onion to the skillet and cook until it becomes translucent.

Step 9

Stir in fresh sage, thyme, sea salt, and black pepper, cooking for another 2-3 minutes. Remove from heat and let it cool slightly.

Step 10

Remove the dough from the refrigerator. Split the dough into two-thirds for the base and one-third for the top.

Step 11

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.

Step 12

Fill the pie base with the cooled pork filling, pressing it down gently to pack it in.

Step 13

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.

Step 14

Cut a small slit in the center to allow steam to escape during baking.

Step 15

Brush the top of the pie with beaten egg to achieve a golden crust.

Step 16

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).

Step 17

Allow the pie to cool slightly before slicing and serving.

Nutrition Facts

Serving size	(1605.6g)

Amount per serving	% Daily Value*
Calories	5696.5

Total Fat 484.6g	0%
Saturated Fat 199.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1044.1mg	0%
Sodium 3097.6mg	0%
Total Carbohydrate 164.4g	0%
Dietary Fiber 24.1g	0%
Total Sugars 16.3g
Protein 207.3g	0%

Vitamin D 93.8IU	0%
Calcium 603.0mg	0%
Iron 19.5mg	0%
Potassium 2449.6mg	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: 74.6%

Protein: 14.2%

Carbs: 11.2%