pastry

Status
Not open for further replies.
D

dingdong

Well-Known Member
Relationship to Diabetes
Type 2
anyone got a recipie for pastry made with almond flour to make a savoury pie ie steak pie .mince pie .thanks
 
Just make the filling and forget the pastry? Far easier.
 
dingdong said:
anyone got a recipie for pastry made with almond flour to make a savoury pie ie steak pie .mince pie .thanks
Click to expand...
The problem I find with almond flour is that it is inherently sweet so fine for crumbles or pastry for a apple pie but maybe you could add grated onion, chilli, or cheese to it to help.
 
dingdong said:
anyone got a recipie for pastry made with almond flour to make a savoury pie ie steak pie .mince pie .thanks
Click to expand...

I've used almond flour, chickpea flour, and coconut flour in the past.
All work well.
I don't have a specific recipe, but there are many on the internet.
After I lost enough weight to reverse my diabetes I went back to normal pastry.
You could try just a pastry topping, that in itself should be low carb with a puff pastry.
 
Fibre flour may be worth considering...it isn't cheap but is the closest to normal flour I've found. It makes decent bread buns (i've tried a wide range of esoteric ingredients to make a keto bread and fibre flour is the best) pizza bases and crumbles. Can't say have tried pastry but i can see it working well...not ultra low carbs at 15g per 100 but lots less than normal flour. Unlike almond flour based snacks i do find it raised bs so i do need to take insulin with it. It comes in normal (good for brown bread, wholemeal stuff) and fine (cakes, pastry, white bread)
 
I have used filo before. Just crumple up the sheets, brush with melted butter and just top your pie filling. Much less carbs and was surprisingly nice and crispy. I think it may have been in a Joe Wicks cookery book.
 
eggyg said:
I have used filo before. Just crumple up the sheets, brush with melted butter and just top your pie filling. Much less carbs and was surprisingly nice and crispy. I think it may have been in a Joe Wicks cookery book.
Click to expand...

Sounds good, great idea eggyg.
 
Status
Not open for further replies.
Back
Top