Snacking, grazing, or simply lunching is sometimes a challenge when you are following a healthy eating plan. Something that is healthy, something that is ‘already in’, or something filling and tasty. Whatever drives you to want to open the fridge and stare for inspiration, this Pork and Egg Roll made with Lo-Dough is perfect. It’s a great snack or meal for the family too. All to often we gaze at that Pork and Egg Pie in the supermarket and it looks so good but so fat and carb laden too. This pie is none of those. Also how annoying is it when you slice into the Pork and Egg Pie only to find you get a piece without the yolk! Grrrr! So annoying. Well this pie ticks all the desired boxes. Low in carbs. Lower in fat and yolk in every slice! Lo-Dough can be purchased here
This recipe uses Lo-Dough breadcrumbs which help absorb the meat juices, keeping the pie moist and the meat less dense and heavy like some pies.
Preparation time 30mins
Cooking time 1hr
To make a Pork and Egg Pie you will need
A rolling pin
A small bowl of water
A baking tray
*Pre heat oven to Gas 6, electric 200, fan 180*
4 pieces of Lo-Dough
6 large eggs
500gms less than 5% fat minced Pork
200gms unsmoked bacon medallions – fat removed
1/2 tsp fennel seeds
1 tbsp chopped parsley
1 tbsp chopped tarragon
1/2 tsp Sweet pakrika
1 tsp salt
Fresh ground black pepper
Add 5 of the eggs to a small pan, fill with water and bring to boil. Boil for apx 6 mins until hardboiled. Remove from heat and cool under running cold water. Remove shells and chop the white ends off the eggs until you can see yolk. Set aside. Save the white ends for snacking. See note below
Blitz one piece of Lo-Dough into breadcrumbs and place in a large bowl
Chop the bacon and add to food processor and blitz until smooth. Place in the bowl with breadcrumbs. Add the spices and seasoning along with the pork mince. Using clean hands mix all ingredients together until thoroughly mixed. Set aside
Now for the casing
On a flat clean surface lay two of the pieces of paper that protect the Lo-Dough overlapping each other
Place two pieces of Lo-Dough on top
Using a little water dampen where they overlap, then cover with two more pieces of paper . Using a rolling pin roll over the Lo-Dough firmly pressing down to form a proper seal and to compress the Lo-Dough all over.
Remove the top two pieces of paper and lay under the sides. Taking the final piece of Lo-Dough, cut it in half and lay both pieces opposite each other, again overlapping. Dampen where they overlap slightly, cover with paper and roll until sealed
Lay the mince mixture on top of the Lo-Dough forming a trough in the centre to hold the eggs
Place the trimmed eggs end to end on top
Carefully lifting the mince mixture and taking care not to break the Lo-Dough, fold it around the eggs. Take any excess from the ends and place on top
Carefully fold the long sides of the Lo-Dough over to meet in the middle, dampen the edges to seal. Fold the sides up, dampen and seal. Don’t worry if the won’t stay quite sealed.
Taking a baking tray and a piece of tin foil, carefully turn the pie over and place seal side down on the tin foil. Lift the corners of the tin foil to hold the end seals in place
Using the final egg, pour half the egg white away and then whisk the remainder. Using a pastry brush evenly baste the egg all over the pie. Loosely cover with tin foil and place in the oven for 1 hour basting again half way through cooking.
Remove from oven and cook slightly to serve or wait until cook to slice.
Note: You can use the white ends of the eggs for snacking, add a tbsp of lighter than light mayo, salt and pepper and mash with a fork for a tasty cracker topping
Makes 10 slices
160 calories per slice
Less than 1 syn per slice on Slimming World.
** Important Please check your own syn values to protect your own weight loss **