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<blockquote data-quote="poshtotty" data-source="post: 1328745" data-attributes="member: 100221"><p>Apologies if a similar pastry recipe has been posted before, but yesterday I experimented with adapting a recipe for pastry I was given on cooking course in Tuscany a few years ago. It was always my favourite recipe for sweet and savoury pastry before low carbing and I was happy that the mince pies I made yesterday without flour were just as light and melt in the mouth. Its a weird recipe, allegedly given to my cookery teacher by an Eastern European monk, but it really does work! Don't be alarmed by the ingredients, quantities or consistency of the pastry. Everything is correct. I used Trex in this recipe but you can use Flora White or Lard. BEWARE this is messy and it doesn't resemble traditional pastry when being handled, but the cooked results are sublime!</p><p></p><p>I used shop bought traditional mincemeat on this occasion as it was an experiment. Even with traditional mincemeat, my BS didn't spike after 2 eating mince pies.</p><p></p><p><strong>Low carb pastry for mince pies: Makes 48 pies</strong></p><p></p><p>600g ground almonds</p><p>1 tablespoon baking powder</p><p>Pinch table salt</p><p>450g Vegetable fat (yes not a mistake!)</p><p>2 fl oz milk</p><p>1 tablespoon malt vinegar</p><p>1 egg</p><p>1 tablespoon Mincemeat per pie</p><p>beaten egg for egg wash</p><p></p><p><strong>Method</strong>: Begin by sieving baking powder and salt into a bowl containing the ground almonds, and then rub in the vegetable fat. This will become almost a paste. Beat the egg into the milk then add the vinegar and pour into the fat and almond mixture and combine to a very moist paste. Place in a plastic food bag (I double wrap mine in clingfilm) and chill overnight.</p><p></p><p>When chilled, roll out the pastry (you will need a dusting of flour for rolling) and cut out circles using a pastry cutter. You will need one circle for the base of the pie, and one for the lid. Place the bottom circle in greased individual patty tins and fill with one tablespoon of mincemeat. Place egg wash around the rim of the base and on both sides of the pastry lid. Place lid on top of the filled base and press gently to seal the rim. Bake for 15 to 20 minutes at 180C until golden brown.</p><p></p><p>There is no need to grease your tins due to the high fat content in the pastry.</p></blockquote><p></p>
[QUOTE="poshtotty, post: 1328745, member: 100221"] Apologies if a similar pastry recipe has been posted before, but yesterday I experimented with adapting a recipe for pastry I was given on cooking course in Tuscany a few years ago. It was always my favourite recipe for sweet and savoury pastry before low carbing and I was happy that the mince pies I made yesterday without flour were just as light and melt in the mouth. Its a weird recipe, allegedly given to my cookery teacher by an Eastern European monk, but it really does work! Don't be alarmed by the ingredients, quantities or consistency of the pastry. Everything is correct. I used Trex in this recipe but you can use Flora White or Lard. BEWARE this is messy and it doesn't resemble traditional pastry when being handled, but the cooked results are sublime! I used shop bought traditional mincemeat on this occasion as it was an experiment. Even with traditional mincemeat, my BS didn't spike after 2 eating mince pies. [B]Low carb pastry for mince pies: Makes 48 pies[/B] 600g ground almonds 1 tablespoon baking powder Pinch table salt 450g Vegetable fat (yes not a mistake!) 2 fl oz milk 1 tablespoon malt vinegar 1 egg 1 tablespoon Mincemeat per pie beaten egg for egg wash [B]Method[/B]: Begin by sieving baking powder and salt into a bowl containing the ground almonds, and then rub in the vegetable fat. This will become almost a paste. Beat the egg into the milk then add the vinegar and pour into the fat and almond mixture and combine to a very moist paste. Place in a plastic food bag (I double wrap mine in clingfilm) and chill overnight. When chilled, roll out the pastry (you will need a dusting of flour for rolling) and cut out circles using a pastry cutter. You will need one circle for the base of the pie, and one for the lid. Place the bottom circle in greased individual patty tins and fill with one tablespoon of mincemeat. Place egg wash around the rim of the base and on both sides of the pastry lid. Place lid on top of the filled base and press gently to seal the rim. Bake for 15 to 20 minutes at 180C until golden brown. There is no need to grease your tins due to the high fat content in the pastry. [/QUOTE]
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