Keto Recipe: British Pork Pie

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British Pork Pie

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6 COMMENTS

  1. I can’t believe the crust. It just looks amazing. What’s the texture like?

  2. Video Tutorial: https://www.youtube.com/watch?v=JJJqMbwjD38
    RECIPE
    Pie Crust:

    3 Oz Ground Pork Rinds

    3 Eggs

    1 tsp Baking Powder

    1 Tbsp Butter

    Filling:

    8 oz Ground Pork

    8 Oz Ground Bacon

    1 tsp dried thyme

    1/2 tsp dried rosemary

    1/4 tsp cracked black pepper

    1 1/2 tsp salt

    1/4 cup pork gelatin

    1) Combine your pork, bacon, thyme, rosemary, and black pepper in a bowl and let chill in a fridge for a minimum of 3 hours and up to overnight. Once chilled, add in your salt and set aside while we get our dough ready

    2) In another bowl, combine your pork rinds, eggs, and baking powder into a bowl until everything has come together

    3) Add in 1 tbsp of butter into a 6″ spring-form pan and spread it out evenly. Once buttered, use about 60% of your dough to work up the sides of the pan by about 2″. Once done, add in 20% of your dough for the bottom crust, ensuring to crimp it at the edges.

    4) Add all of your meat mixture into the pan and spread evenly to the edges of the dough. Once done, flatten out the remaining 20% of your dough to 6″ in diameter and lay it out on top of everything. Crimp the corners to prevent leaking. Use a knife to place a vent hole into the middle of it.

    5) Place this into an oven set to 400°F for 20 minutes and then reduce the heat to 300°F for an hour to let the pork completely cook. After that time, remove from the oven and let rest at room temp for one hour.

    6) After it’s rested, add your pork gelatin using a squeeze bottle or injector. Refrigerate for 3 hours minimum, but will be better if done overnight. Serve cold.

  3. Is this supposed to be medium rare the picture makes it look like the pork isn’t nearly cooked yet.

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