Recipes · English · Pies
Pork Pie
One serving has 990 kcal and 37 g protein, and at least a fifth of a woman's daily need of thiamin (164%), selenium (123%), niacin (85%), riboflavin (81%), zinc (56%) and phosphorus (53%). Ready in 335 minutes.
- Preparation: 270 min
- Cooking: 65 min
- Makes: 1 serving (335 g)
- Difficulty: Hard
- Diets: Dairy-free, High protein
- Contains: beef, celery, gelatin, gluten, pork, poultry
Ingredients
- 90 g Flour, all-purpose
- 25 g Lard
- 25 g Water
- 130 g Pork shoulder, raw
- 20 g Pork belly, raw
- 40 g Chicken stock, homemade
- 3 g Gelatin
- 1.5 g Salt
- 0.5 g Black pepper
- 0.3 g Sage, dried
Method
- Rub the lard into the flour and a little of the salt, then mix in just-boiled water to a warm, pliable dough; while still warm, mould two-thirds of it up the sides of a small pie mould to form a case, keeping the rest for a lid.
- Mix the diced pork shoulder and belly with the pepper, sage and remaining salt.
- Pack the pork filling tightly into the pastry case, dampen the rim, top with the lid, and pinch to seal; cut a small hole in the centre.
- Bake at 220°C (425°F) for 20 minutes, then reduce to 160°C (325°F) and bake a further 45 minutes until the pastry is deep golden and the meat is cooked through (74°C/165°F).
- Warm the stock, dissolve the gelatin into it, and pour through the hole in the lid once the pie has cooled a little; chill until fully set.
- Serve cold, cut into wedges, with pickle or mustard.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 990 kcal | 47% |
| Carbohydrates | 70.6 g | |
| Water | 164 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 37.2 g | 77% |
| Tryptophan | 0.38 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.5 g | |
| Lysine | 2.3 g | |
| Methionine | 0.76 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.6 g | |
| Histidine | 1.1 g | |
| Fat | 60.4 g | |
| Monounsaturated | 26.9 g | |
| Polyunsaturated | 6.9 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.1 g | |
| Saturated | 22.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 132 mg | |
| Calcium | 45.1 mg | 5% |
| Copper | 0.35 mg | 39% |
| Iron | 5.9 mg | 33% |
| Magnesium | 48.7 mg | 16% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 368 mg | 53% |
| Potassium | 578 mg | 12% |
| Selenium | 67.4 µg | 123% |
| Sodium | 738 mg | |
| Zinc | 4.5 mg | 56% |
| Thiamin (vitamin B1) | 1.8 mg | 164% |
| Riboflavin (vitamin B2) | 0.89 mg | 81% |
| Niacin (vitamin B3) | 11.9 mg | 85% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 0.55 mg | 42% |
| Folate (vitamin B9) | 175 µg | 44% |
| Cobalamin (vitamin B12) | 1.1 µg | 47% |
| Choline | 96.2 mg | 23% |
| Vitamin A | 4.6 µg | 1% |
| Vitamin C | 1.1 mg | 2% |
| Vitamin D (D2 + D3) | 117 IU | 19% |
| Vitamin E | 0.72 mg | 5% |
| Vitamin K | 6.3 µg | 7% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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