Servings: 6 · Prep Time: 15 mins · Cooking Time: 40 mins
Total Time: 55 mins

Lunch | Salads & Starters | Fibre

This is like no other pork pie you have ever tasted! It is super healthy and delicious served hot or cold.



  • Almond Flour (8 heaped tbsp)
  • Coconut Flour (4 heaped tbsp)
  • Konjac Flour (2 teaspoons)
  • Baking Powder (1 tsp)
  • Olive Oil (3 tbsp)
  • Egg
  • Water (5 tbsp)
  • Salt (pinch)
  • Butter (for greasing)


  • Pork Tenderloin (400g)
  • Spring Onion (150g)
  • Eggs
  • Garlic (4 cloves)
  • Shallots
  • Red Chilli (1 finely sliced)
  • Konjac Flour (2 tsp)
  • Soft Cheese (250g)
  • Red Onion (1 (optional))
  • Peas (1/2 cup)
  • Paprika Powder (1 tsp)
  • Green curry Paste (2 tbsp)
  • Black Pepper (to taste)
  • Salt (to taste)


For the pastry
Mix all of the ingredients in a bowl, until you get a dough like texture. Add a little bit more water if it is too thick.

Grease the inside of a round baking tray with butter. I used a 20cm wide and 8cm high baking tray and all of the measurements of the ingredients are for that size. I use two sheets of greased parchment paper to roll the dough between. The base I make slightly bigger than the actual base, so that when I put it in the baking tray it comes up the sides by a few centimetres. I then with wet hands, fix the dough around the inside of the baking tray. I then put the top of the pie, on a separate piece of paper. I put it all in the oven at around 180�C for about 15 to 20 minutes.

Chop up your pork into small pieces and along with the grated garlic and chopped shallots fry in olive oil. Beat the 2 eggs. As the pork starts to brown add in the rest of the ingredients, the cheese, the Fibreydrate flour etc and cook and stir for around 10 minutes. Make sure it isn't to runny, if it is, add another egg and teaspoon of flour. Then allow to cool for about 10 minutes.

Next pour the mixture into the pie, put on the pastry top and push with your fingers around the edge to join it together and then put back in an oven for a further 10 minutes or so.

Serve with a garnish of black pepper or chilli flakes.