PIE

[Kaylz]

Hi just wondering if anyone has a good low carb pie recipe, used to make pies every weekend and really missing them, thanks x

 

[Martin Canty]

Not so much a recipe but a suggestion for the dough.... Almond pastry, tricky to work with but tastes real good.

 

[Kaylz]

Not so much a recipe but a suggestion for the dough.... Almond pastry, tricky to work with but tastes real good.

Tricky in what way, I'd like to prepare myself if possible x

 

[Robin]

Tricky in what way, I'd like to prepare myself if possible x

It can break up when you roll it out. I normally find rolling it between two sheets of baking parchment helps.

 

[KookyCat]

It's hard to work with Kaylz. I like almond pastry but you can't really roll it out as such because there's no gluten which is what makes pastry stretchy. I make a great quiche with it but I sort of press it into the quiche mould like play dough. It's very pastry like if you cook it right but you have to blind bake first or you'll get sogginess. It absorbs moisture like a sponge so you have to experiment with it. I've made a lattice pie with steak for example but you need to keep the gravy quite thick to avoid mush. Have a look at hemsley and hemsley's blog they use almond pastry a lot, this is a quiche recipe that includes the almond pastry http://www.bbc.co.uk/food/recipes/smoked_mackerel_spinach_63452 🙂

 

[Kaylz]

It's hard to work with Kaylz. I like almond pastry but you can't really roll it out as such because there's no gluten which is what makes pastry stretchy. I make a great quiche with it but I sort of press it into the quiche mould like play dough. It's very pastry like if you cook it right but you have to blind bake first or you'll get sogginess. It absorbs moisture like a sponge so you have to experiment with it. I've made a lattice pie with steak for example but you need to keep the gravy quite thick to avoid mush. Have a look at hemsley and hemsley's blog they use almond pastry a lot, this is a quiche recipe that includes the almond pastry http://www.bbc.co.uk/food/recipes/smoked_mackerel_spinach_63452 🙂

Oh that looks lovely might have a go at that getting rather fed up of sausages, burgers, chicken etc but some fussy people in the house so can only have fish at the weekend etc, btw what kind of gravy is best to use as the knorr gravy pots have like over 2g carb and obviously can't do the whole corn flour thing, sorry for being a nuisance x

 

[Martin Canty]

I'm not a fan of gravy but there are a few ideas....

• Reduce some stock & thicken with Heavy Cream
• Reduce some stock & thicken with butter
• Reduce some stock & thicken with Guar or Xanthan gum (it's a powder thickening agent)

 

[Mark Parrott]

The fat head pizza dough can be used as pastry. It's very easy to make & should be in the recipe section on here. Must admit, haven't tried using it as pastry myself yet.

 

[Deleted member 16779]

Filo pastry is quite good, because it's so thin but you feel like there's more.

 

[john pardo]

I would have thought filo pastry being the best for us.

 

[KookyCat]

Filo is good if you like it, almond pastry is almost zero carb and has a better nutritional profile in terms of minerals and omegas but is much higher fat in general so it depends on what your objectives are. I use both on occasion and they both taste good 🙂

Kaylz I dont eat fish so I make the quiche with same egg mix but I use veg and tomatoes or roasted garlic or something tasty, all of them come out very nicely. For pie filling I use flour as a thickener either with an olive oil bechamel base for chicken etc or for red meat I would use the stock from the meat with an olive oil and flour base to thicken. There's not enough flour in there to be concerned about unless your aiming for an extremely low carb diet, but the options Martin gave would all work as an alternative. I use a white sauce alternative involving puréed cauliflower which is very nice, so you steam a cauliflower blitz it to within an inch of its life and add a bit of cream so it's pouring consistency, then flavour it up with whatever you fancy, a bit of Parmesan, some herbs, chilli, spices whatever you fancy. You get the added extra of more veg too 🙂

 

[Kaylz]

Thanks guys @Mark Parrott I copied that recipe out last night so might five it a go at the weekend, unsure whether to use it as a pastry for a pie or just go ahead and make a pizza, suppose I could just have 1 on the Saturday and the other on the Sunday haha x

 

[Stitch147]

Let us know how it goes.

 

[john pardo]

I am thinking that almond pastry can be sweet tasting or does it taste like normal pastry.

 

[DeusXM]

I am thinking that almond pastry can be sweet tasting or does it taste like normal pastry.

Normal pastry - almonds in themselves aren't sweet. Traditionally yes, ground almonds are used in confectionary (eg. marzipan), but it's always with a sweetener.

The fathead pizza dough alluded to earlier is definitely a savory dough and texture-wise I'd say it gives you a much more 'takeway'-style base result than a standard pizza base.

On the subject of pies, this is one of those things where I think it's worth just biting the bullet and bolusing more if you can. Pies aren't low carb but they're not super carb-heavy.

Don't feel you have to stuck with burgers, sausages and chicken during the week too - there are LOADS more things you can do!

A good starter for 10 is here - http://www.ditchthecarbs.com/category/dinners/

 

[Copepod]

A pie without pastry base isn't really a pie... Pub meals after running with orienteers always involved this debate.

 

[Kaylz]

@DeusXM would you stop it you're just making me more and more desperate to make that chicken & leek pie on that website haha, does the pastry taste really almondy btw as we have one in the house that can't stand the taste of them x

 

[DeusXM]

@DeusXM would you stop it you're just making me more and more desperate to make that chicken & leek pie on that website haha, does the pastry taste really almondy btw as we have one in the house that can't stand the taste of them x

Nope, no almondy taste in the pastry. In fact I would suggest if you served the fathead pizza to the people in your house and didn't tell them you'd used 'special dough', they wouldn't even notice.

Obviously they might if they've a nut allergy though...

Why not try and make the pie on the website? I'm sure some of the weirder ingredients will be available through Amazon or maybe even at Holland and Barratt.

 

[Kaylz]

Nope, no almondy taste in the pastry. In fact I would suggest if you served the fathead pizza to the people in your house and didn't tell them you'd used 'special dough', they wouldn't even notice.

Obviously they might if they've a nut allergy though...

Why not try and make the pie on the website? I'm sure some of the weirder ingredients will be available through Amazon or maybe even at Holland and Barratt.

Nope no nut allergy's so might just try that 🙂 x

 

[Mark Parrott]

I will attempt almond pastry one day. Last real pie I had sent my BS to the moon & back.