Low Carb Cheese and Onion Pasty

Claire87 · May 4, 2013

Paul_c said:
any reccomendations for an alternative to the Soya flour? Can't tolerate it at all. On my "Must avoid at all costs" list

Hi Paul,

Rather than soya flour you could try flax, but it's quite heavy and dark. Almond might taste a bit odd. I haven't tried hemp flour yet, but I hear it's good. Also there is an LC biscuit and Pastry Mix in the US that apparently makes amazing pastry using vital wheat gluten and some other things. I haven't tried it, but it sounds like a good alternative: http://www.holdthecarbs.com/lc-bicuit-and-pie-crust-flour Hopefully this helps

Claire87 · May 4, 2013

Yorksman said:
Claire87 said:

It looks like a pasty and tastes like a pasty. A fab addition to the low carb diet

Click to expand...

I made a couple of these today and indeed it does make a very tasty short pastry.

Sadly, I am new to pastry making and I'm afraid I found it difficult to work with so my pasties looked a little, ermm .... rustic. Doesn't affect the taste of course which I found impressive. I just wish I could make it look prettier. Something to work on. It tastes better than the Hairy Dieters' idea of using pizza dough for a pie base. That tastes OK and, being tougher, you can work with it more easily, but this tastes much better.

I couldn't get it thin enough to use all the cheese and onion mix but I simply used the left over with the left over egg and made a spicy cheese and onion omlette which went down a treat whilst the pasties were in the oven.

I bet it would taste good made into little parcels filled with a mushroom and a garlicky mayonaisse sauce.

It is a bit of a challenge folding over the greaseproof paper and making the pasty shape. On my last batch I rolled the pastry between two sheets of greaseproof paper, then cut a circle shape out with a bowl, so I had a nice flat disk to work with. Then I put the pasty filling in in a half moon shape in the middle, so when I lifted the greaseproof paper the pastry just flopped over the filling nicely with no breaks and I just had to press down the edges.

Another trick is make a pie. Press the pastry into a muffin tray, cutting off any edges. Drop some filling in it, then just stick a circle or star shape over the top to make a pie. Those will keep their shape because of the muffin tray (or Yorkshire pudding tray) around them.

Claire87 · May 4, 2013

Andy12345 said:
Hi I'm at the ball in the fridge stage........I have no paprika, I have cumin, coriander, Korma curry powder, cinnamon, turmeric, thyme, oregano, nutmeg, cloves and cardamom pods will any of these do do you think? Urgent please lol I want my dinner

Hi, sorry for the slow reply. Parprika is kind of the secret ingredient in these. It brings out the traditional cheese and onion pasty flavour. It's a hard one to replace really for the same flavour.

But thanks Yorksman, for the help. Glad you liked them Andy

MCMLXXIII · May 5, 2013

So you're a side crimper.
Just like a cornish.:smile:

Claire87 · May 7, 2013

MCMLXXIII said:
So you're a side crimper.
Just like a cornish.:smile:

lol that I am ^^.

Low Carb Cheese and Onion Pasty

Claire87

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Claire87

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Claire87

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MCMLXXIII

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Claire87

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Low Carb Cheese and Onion Pasty

Claire87

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Claire87

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Claire87

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MCMLXXIII

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