Pork pies, 3.23g total carbs each!

I've been wanting to try making keto pork pies for ages, so finally got round to buying some suitably sized spring tins, which arrived just in time for hubs 50th birthday 🤗

*I will link the spring tins in the comment section 👍

Ingredients (makes 12 pies);

Filling -

2kg pork (zero)

2 table spoons dried herbs (trace)

Pastry -

600g linseed/flax flour (19.2g TC)

400g almond powder (19.6g TC)

550g butter (trace)

550ml water

10g salt

Jelly -

500ml chicken stock (trace)

3.5 sheets or 6.5g gelatin

Mix the lin flour, almond powder & salt in a large (!) bowl, make a well in the centre. Boil the water and butter gently. Once it's reached boiling, and the butter is melted, pour into the bowl/well. Mix until all combined.

Whilst the pastry cools a little (it may be too hot to work straight away), dice the pork into small cubes (1-2 cm²) and mix in the herbs (if adding salt, do so just before filling the pies, as to not drain the moisture out the pork).

Once the pastry is at a temperature you are happy with, start lining the base & sides of your tins - 110g of pastry for each tin (no rolling needed, just press the pastry with your fingers). This can be quite fiddly. Pop into the fridge for 20 mins.

Once the pastry is chilled you will find it has become nice and firm, spoon in approx 165g pork to each pie. As I was making 12 pies, I would remove just 3 at a time whilst filling, helping to keep the pastry cool/firm.

Once all pies have been filled, divide the remaining pastry into 12 balls (approx 65g each). Place individual pastry balls onto a sheet of grease proof paper, fold the paper over the pastry (to avoid breaking/sticking) and squash with your fingers into a circle to cover each pie. Place on top of the filling and press the edges together.

Cook in a preheated oven (180℃) for 55-60 mins. Allow to cool in the oven for 30 mins.

Once the pies are at a temperature you are happy to handle, prepare the gelatin and add to 500ml of chicken stock. Heat until the gelatin is dissolved. Pour the stock into the pies using a funnel (I used a piping/decorating nozzle).

The hardest part....allow to cool, then pop the pies into the fridge overnight, this will allow the pastry to harden and the jelly to set fully.

Enjoy!