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Message: <blockquote data-quote="WhitbyJet" data-source="post: 254165" data-attributes="member: 35964">Well of course you can make pastry with wholemeal flour, but would it not still be too carby?Here is a really good recipe you might like to try, I often make steak pies, but tend to do a pastry lid only.Ingredients:100 g softened butter50 g Gluten flour50 g Protein powder, unflavoured50 g almond flour 1 egg2 egg yolks1 tsp salt3 tsp baking powderCream butter and eggs together, add rest of ingredients, knead to a firm dough. Leave to cool in fridge for 30 minutes, then roll out as you would ordinary pastry.Bake at 150C (thats for fan assisted ovens) for about 20 - 30 minutes, depends on how thick its rolled out. Total carbs 9g for the pastryTip: put a stocking over the rolling pin, the pastry will never stick - I used to do that with ordinary pastry as wellDont worry about the almond flour, your pie wont be tasting of marzipan, almond flour is neutral in taste.All the bestJudithRecipe & photo from <a href="http://www.umm.de//" target="_blank">http://www.umm.de//</a></blockquote>

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