Pastry-less pork pie

Pastry-less pork pie

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(8 ratings)

Prep: 55 mins Cook: 1 hr, 15 mins plus cooling

More effort

Serves 6 - 8
Thin slices of courgette encase a meaty minced pork filling to make this healthy, low-calorie pie - a lovely light option for a picnic

Nutrition and extra info

  • Healthy

Nutrition: per serving (8)

  • kcal178
  • fat9g
  • saturates3g
  • carbs8g
  • sugars2g
  • fibre1g
  • protein16g
  • salt0.2g


  • 4-5 large courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tbsp olive or rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 50g dried breadcrumbs, plus 2 tbsp
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 290g jar red peppers, drained and chopped
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 500g minced pork
  • 2 tsp chilli flakes
  • 2 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…


  1. Cut the courgettes lengthways into thin slices (use a mandolin if you have one), stopping when you reach the seedy middle (set this aside). Heat a griddle pan. Toss the courgettes in a little oil to coat, then cook in batches until soft and marked with griddle lines. Drizzle a little oil into an 18cm springform tin and brush all over the base and sides. Line the base with a circle of baking parchment. Use the courgettes to line the tin, overlapping them across the base, up the sides and over the edge – you need enough overhang to cover the top and the filling, so you may need to double up on slices up the sides. Scatter 2 tbsp breadcrumbs over the base.

  2. Heat the oil in a large frying pan. Add the onion and cook for 5 mins until softened a little. Meanwhile, finely chop the centre pieces of courgette and add to the pan with the garlic. Cook for about 5 mins until the courgette has softened, then set aside to cool.

  3. Heat oven to 180C/160C fan/gas 4. Mix the cooled veg, the peppers, parsley, lemon zest, breadcrumbs, egg, pork, chilli, fennel seeds and plenty of seasoning in a bowl. Pack the mixture into the courgette-lined tin, pressing it firmly into the edges and flattening the top – try not to move the courgette slices too much. Fold over the overhanging courgettes to cover the top of the pie and press down firmly.

  4. Place the tin on a baking tray – some juice may leak out of the tin so you will need the tray to catch this. Bake for 1 hr 15 mins – if you have a meat thermometer, the temperature should read at least 70C. Cool in the tin for 10 mins.

  5. Remove the pie from the tin, pouring away any juices, and flip over so that the neater side is facing up. Remove the baking parchment and leave to cool completely, then store in the fridge. Transport in a cooler bag and serve in wedges.

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Comments, questions and tips

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patlim's picture
16th Jun, 2015
Absolutely delicious!!! Went well with red currant jelly.
6th Jun, 2015
This looks so delicious. Looking forward to making this
11th Jul, 2015
Well I made this yesterday for a family picnic today - fantastic!!!! My mother has been given the recipe. This will make an appearance many times over
26th May, 2015
Looks brilliant. I would imagine this would work well with griddled aubergine slices instead of the outer layer of courgettes. I'll definitely try it, using turkey mince instead of pork mince.
7th May, 2015
Takes time to make but a good result. Held together well for slicing even while still hot. Didn't add fennel seeds as I don't like aniseed & used fresh roasted peppers rather than jarred ones, ate it hot and cold - both good. Will make again.
Carol T
4th May, 2015
This was spot on. Came out just like the picture. Takes a little patience to griddle the courgettes but worth it. Would definitely do again.
27th Jan, 2018
Is it possible to freeze this or would the courgettes fall apart when defrosted?
goodfoodteam's picture
29th Jan, 2018
Thanks for your question. This recipe holds better if not frozen. All our freezable recipes are marked with a blue star above the nutritional information.
8th Jun, 2015
Is the egg in this used as a binder? Is there an alternative to the egg in this recipe? My daughter is egg intolerant and I wondered if it could be replaced with an alternative binging agent?
goodfoodteam's picture
16th Jul, 2015
Hi there, yes the egg is used to bind the mixture and we haven't tested it using alternative ingredients so cannot guarantee perfect results, however you could try using 1 tablespoon of vegan mayonnaise instead. Let us know how you get on. 
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