French · Dinner
Country Meat Pie (Low-Calorie)
A single-portion baked pie filled with lean pork, sautéed onion, carrot, and thyme, bound in a light stock-thickened gravy under a thin puff pastry lid. Butter and cream are trimmed back and pastry is used sparingly to preserve the rustic French farmhouse character while keeping the plate under 400 calories.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
392Calories
36.8gProtein
16.9gFat
21.4gCarbs
4.9gSugar
2.6gFiber
580mgSodium
98mgChol
5.8gSat Fat
870mgPotassium
58mgCalcium
2.9mgIron
0.9mcgVitamin B12
9.5mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim pork tenderloin of silverskin and cut into 1cm cubes; finely dice onion, carrot, and celery.
2
Sauté
Heat olive oil in a small saucepan over medium heat and cook onion, carrot, and celery for 5 minutes until softened.
3
Sear
Push vegetables to one side, add pork cubes, and sear over medium-high heat for 3 minutes until browned on most sides.
4
Simmer
Sprinkle flour over pork and vegetables, stir, add stock, tomato paste, thyme, and bay leaf. Simmer over medium-low heat for 15 minutes until pork is tender and sauce thickens.
5
Cool
Remove bay leaf, season with salt and pepper, and cool filling for 5 minutes before assembly.
6
Build
Spoon filling into a 10cm pie dish and drape puff pastry over the top, pressing edges to seal.
7
Bake
Brush pastry with milk and bake at 400°F (200°C) for 15 minutes until puffed and deep golden brown.
8
Plate
Slide pie onto a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork tenderloin
- 1/2 cup70g onion
- 1/2 cup60g carrot
- 22 small (40g) celery stalk
- 2 tsp2 tsp fresh thyme leaves
- 22 small bay leaf
- 2 tsp2 tsp all-purpose flour
- 1 cup240ml chicken stock, low-sodium
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp olive oil
- 3.6 oz100g puff pastry sheet, rolled thin
- 2 tsp2 tsp whole milk, for brushing
- salt and black pepper to taste
