Low carb pork pies
A low- carb version of a firm favourite.
Preparation time : 15 min Cooking time : 45 min Servings : 10Preheat the oven to 200°C.
- PIE CRUST:
- 200 g butter, coarsely grated
- 100 g flaxseeds, ground
- 100 g almond flour
- 45 ml psyllium husks
- 45 ml chia seeds
- 200 g full fat cream cheese
- PORK FILLING:
- 30 ml coconut oil
- 15 ml garlic
- 1 onion, chopped
- 5 ml fennel seeds
- 3-4 finely chopped sage leaves
- 4 pork bangers, meat pressed out from their casings
Grease 2 small 6-hole muffin pans with butter.
For the pastry:
In the bowl of a food processor combine the butter, ground flaxseeds, almond flour, psyllium husks and chia seeds. Pulse until the mixture looks crumbly. Add the cream cheese and pulse until it starts to form a dough. Form the pastry into a disk and wrap it in cling wrap. Refrigerate for at least 30 minutes.
For the filling:
heat the coconut oil in a frying pan over medium high heat, add the garlic and onions and fry until soft – 3-5 minutes. Add the fennel and sage and the meat and fry for another 7 minutes until it is cooked through. Set aside to cool. Divide pieces of the pastry into the muffin holes (leaving enough for the tops). Press the pastry evenly against the sides and bottoms of the muffin holes. Fill with the pork filling. Press a piece of the pastry between your palms to form a disk and top each pie with a disk, press the sides of the disks into the pastry already lining the muffin hole and pinch together. Bake for 30 minutes or until cooked and golden.
Recipe reprinted with permission of Quivertree
Image by:Craig Fraser
Text by: Vicki de Beer
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