2 cups ground pork rinds / cracklings / chicharrones (100 g / 3.5 oz)
1 cup almond flour (100 g / 3.5 oz)
¼ cup flaxmeal (ground flaxseed) (40 g / 1.4 oz)
2 large eggs, free-range or organic
½ tsp salt (I like pink Himalayan) - avoid if using salted chicharrones
Preheat the oven to 200 C/ 400 F. Place the pork rinds into a blender. I'm using my Kenwood mixer with a food processor attachment.
I used home-made pork rinds from pork skin I get from my local farmer. When I don't have any left, I sometimes get pork rinds from here (no affiliation). These must be the only pork rinds made with pure pork skins (no additives) here in the UK.
Pulse the pork rinds until powdered. If there are any hard skin bits left, remove them before mixing with the other ingredients.
Place the powdered pork rinds into a mixing bowl together with the almond flour and flaxmeal. Add salt (if needed) and mix until well combined.
Crack in the eggs and process until well combined using your hands or a dough mixer.
Separate the dough into 8 pieces and press into 8 mini tart pans like these or a regular tart pan. Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles, especially if you are making a large pie. Place in the oven and bake for 12-15 minutes.
When done, remove from the oven and fill with your favourite filling (meat, eggs, cheese, mushrooms, broccoli, asparagus, etc.) and place back in the oven. If not using straight away, let the pie crust cool down. Once chilled, store in an airtight container.