French · Dinner
Country Meat Pie (Keto)
A rustic French-style meat pie with ground pork and pork shoulder filling seasoned with thyme, allspice and garlic, baked in an almond flour crust instead of pastry. The crust stays short and nutty while the filling stays moist, savoury and rich, served warm with a green salad.
$5
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
616Calories
46.2gProtein
45.8gFat
10.2gCarbs
3gSugar
3.1gFiber
1080mgSodium
296mgChol
17.4gSat Fat
680mgPotassium
110mgCalcium
3.1mgIron
1.9mcgVitamin B12
4.5mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Mix almond flour with cold butter and egg yolk using fingertips until a rough dough forms; press into a 4-inch tart tin and chill 15 minutes.
2
Bake
Blind-bake the crust at 375°F (190°C) for 12 minutes until the edges turn light golden and set.
3
Saute
Heat olive oil in a small skillet over medium heat and saute onion, garlic and mushroom for 5 minutes until softened and liquid releases.
4
Build
Combine ground pork, pork shoulder, sauteed vegetables, egg white, thyme, allspice, nutmeg, salt, pepper and heavy cream, mixing until evenly bound.
5
Bake
Bake the pie at 375°F (190°C) for 30 minutes until filling is firm and top is browned with clear juices when pierced.
6
Plate
Rest the pie 5 minutes at room temperature, slide onto a plate and serve with mixed greens tossed in red wine vinegar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g ground pork
- 2.4 oz70g pork shoulder
- 1 oz28g almond flour, for the crust
- 1 oz28g butter
- 22 eggs, separated
- 3 oz86g mushroom
- 11 small onion (120g)
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh thyme leaves
- 1/4 tsp1/4 tsp ground allspice
- 1/4 tsp1/4 tsp ground nutmeg
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml heavy cream
- 2 tsp10ml olive oil
- 4 cups80g mixed salad greens
- 2 tsp10ml red wine vinegar
