Use Lo-Dough As A Low-Calorie Pastry Replacement
There are few more comforting foods than pies and pasties - hot, straight from the oven, maybe with a little extra gravy. If you are trying to adhere to either a low-fat, low-carb diet or even a gluten-free diet, this kind of food is often off the menu as regular shortcrust and/or puff pastry is primarily made of butter and flour.
Now, thanks to the versatility of Lo-Dough, pies, pasties and puddings are back on the menu and tasting as delicious as ever, but with the calories and carbs slashed - Lo-Dough being approximately a fifth of the calories of puff-pastry.
Low-Carb Pastry Perfection
Our pasty here is the perfect example of a pastry dish being a vehicle for using up leftovers. We had a mince and onion mix (mince, onions, carrots, herbs and a little bit of gravy) left over from another meal and decided the best way of breathing new life into it the next day was to transform it into a pasty. By placing approx. 150g of the mix into the middle of a piece of Lo-Dough and damping the edge of the piece with a little water, you can fold it over and create a seal around the filling. If you egg-wash the Lo-Dough before and during baking, you can build up a beautiful, golden, pastry-like finish. They can be served alone as a lunchtime treat, or partnered with mixed veg and more gravy as a filling evening meal.
Obviously, your pasty and pie fillings will be dictated by your diet, so be watchful of what you put in as a filling - but clever cooking should be able to allow you to recreate most dishes you could think of - dessert pies included.
So from a Cornish pasty to a spinach and feta bake, apple pie to custard tart, pastry is back on the menu for everyone, no matter what their diet.
Ingredients
For the filling
- (pre cooked and cooled down):
- 100g of beef mince
- 20g of onion, finely chopped
- 20g of carrot, finely chopped
- ½ a clove of garlic, finely chopped
- ¼ of a stock pot
- A teaspoon of fresh thyme
- 4-6 sprays of fry-light
- Salt & pepper
For the pasty
-
1 piece of
Lo-Dough - 1 egg, beaten
What you'll need
This diet-friendly recipe is possible with:
Method
- Preheat your oven to 180C/356F/Gas 4.
-
Roll out your
Lo-Dough to flatten a little. -
Take your pre cooked filling (Mince and onions, lightly fried and cooked in stock for 30mins or so) and place 130-150g in the middle of the
Lo-Dough , leaving a bare edge all the way around. Be careful not to over fill as theLo-Dough could break. -
Moisten the bare edge with water and fold the
Lo-Dough over. Press firmly together with your fingers. You can use a well fitting bowl to rest over the top to hold in place while the seal sets. - Glaze with a covering of more egg wash and place in the oven for 30-35 mins. Egg wash a couple more times whilst baking for a lovely golden finish.
- Serve piping hot with vegetables of your choice, plus extra gravy if desired.
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