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Low Carb Cheese and Onion Pasty

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
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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 :)
 
Yorksman said:
Claire87 said:
It looks like a pasty and tastes like a pasty. A fab addition to the low carb diet :)
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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.
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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.
 
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
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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 :)
 
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