French · Dinner
Chicken Liver and Pork Pie (Keto)
French-style hand pie with a keto almond-flour crust filled with pork shoulder and chicken liver cooked with shallot, garlic and thyme, bound with cream and egg. Baked until golden and the filling sets, served warm with Dijon mustard on the side.
$5
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
702Calories
37.1gProtein
57.2gFat
12.8gCarbs
2.6gSugar
5.8gFiber
1157mgSodium
521mgChol
19.8gSat Fat
412mgPotassium
178mgCalcium
5.3mgIron
9.1mcgVitamin B12
2.8mgVitamin C
low-carb
high-fiber
protein-rich
keto
Instructions
1
Prep
Combine almond flour, cold butter, egg yolk and salt in a bowl; work with fingertips until dough forms, press into disc, wrap and chill 15 minutes.
2
Saute
Heat olive oil in a small skillet over medium heat, add shallot and garlic, cook 2 minutes until softened and translucent.
3
Sear
Add pork shoulder and chicken liver to skillet, sear over medium-high heat 4 minutes, stirring, until pork browns and liver is cooked.
4
Assemble
Off heat, stir thyme, heavy cream, Dijon mustard, salt and pepper into filling until thick and cohesive; cool 5 minutes.
5
Build
Roll chilled dough between parchment into a 6-inch round, mound filling on one half, brush edge with egg white and fold to seal.
6
Bake
Transfer pie to baking sheet and bake at 375°F (190°C) for 25 minutes until crust is deep golden and firm to touch.
7
Rest
Let pie sit on tray 5 minutes so filling settles and firms before cutting.
8
Plate
Transfer pie to plate and serve warm with Dijon mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork shoulder
- 3.6 oz100g chicken liver
- 1 1/2 cup150g almond flour
- 2 tbsp28g butter
- 22 eggs, divided (yolk for dough, white for filling)
- 22 small shallot
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
