Professional Documents
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Pastry
Pastry
PASTRY
RECIPES
AS PART OF A
LOW PROTEIN DIET
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0 exchanges
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Contents
Introduction ii
Loprofin products and Homeward
Metabolics & Specialist home delivery service iii
Glossary iv
Chef’s tips for rolling v
Chef’s tips for which fats to use vi
Problem solving vii
Recipes:
Basic Pastry 1
Treacle Tarts 2
Jam Tarts 3
Custard Tarts 4
Custard 5
Cherry Bakewell Tart 6
Fruit Crumb Flan 7
Gooseberry Slice 8
Celery and Leek Tarts 9
Vegetable Pie 10
Quiche 11
Cherry Tomato Tarts 12
Introduction
Any baker knows, having a good recipe is a crucial part of baking
any successful type of pastry. Low Protein baking is no different.
The pastry recipes in this book can be adaptable to both savory
and sweet dishes. Making low protein pastry is not always easy
at first but it is worth persevering with. The solutions in this book
should guide you through any problems you may encounter.
By following step by step instructions you too will have very
successful dishes to present to your family and friends.
Make sure to let us know how you get on!
Best wishes,
The Nutricia Metabolic Team
ii
All Loprofin items are available for free delivery from
Nutricia Homeward Metabolic & Specialist*
Baking blind Cooking a pastry base before you put the filling in
Tsp Teaspoon
Tbsp Tablespoon
iv
Chef’s tips for rolling
➊ ➋
Place the mixture on a piece of Fold the greaseproof paper over
greaseproof paper the mixture
➌ ➍
Use a rolling pin the flatten out It can now be removed from
the mixture the greaseproof paper without
sticking to your work surface
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Chef’s tips for which fats to use
For freezing
• Pastry can be frozen both cooked and uncooked.
• Prepare individual pie tops and bottoms, and freeze in a rigid container with
greaseproof paper separating each top and bottom.
• Defrost for a few minutes before cooking or making into pies.
For glazing
• Mixing together 100ml Sno-Pro and 1 tsp Loprofin Egg Replacer will create a glaze.
• This can be brushed over your pastry before cooking to make the pastry
appear shiny.
• If you are glazing sweet dishes you can sprinkle on some white or brown sugar
over the glazed pastry.
vi
Problem solving
Making low protein pastry is not always easy but it is worth persevering
with. Here are solutions to some problems you may encounter.
PROBLEM SOLUTION
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PROBLEM SOLUTION
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Basic pastry 0 exchanges
Ingredients:
200g Loprofin Mix
50g hard margarine
50g lard
½ tsp baking powder
Cold water to mix
Method:
1. Place the Loprofin Mix and baking powder in a large bowl, cut the
margarine and lard into small pieces and rub into the mix until the
texture resembles coarse breadcrumbs.
2. Stir in sufficient water to give a firm, manageable dough.
3. Transfer the dough to a sheet of greaseproof paper and lightly
knead the dough for 30 seconds, until smooth.
4. Roll out the dough on the greaseproof paper using the chef’s tip
for rolling at the beginning of this recipe book.
5. The dough is now ready to use as required.
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Treacle Tarts 0 exchanges
Method:
1. Warm the syrup in a small pan, until runny, then stir in the
breadcrumbs, lemon rind and juice. Keep warm whilst making
pastry.
2. Place the Loprofin Mix and baking powder in a large bowl, rub in
the butter until the texture resembles coarse breadcrumbs.
3. Gradually add sufficient water to give a soft, manageable dough.
Place the pastry mixture on a sheet of greaseproof paper lightly
knead for 30 seconds until a smooth dough.
4. Roll out the dough (using chef’s tips for rolling at the beginning of
this book) and use to line 12 tartlet tins or one larger tin.
5. Divide the syrup mixture evenly between the tartlet tins or pour it
all into a large tin.
6. Bake in a preheated oven for 10–12 minutes, until lightly golden.
7. Serve warm with Loprofin custard.
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Jam Tarts 0 exchanges
Oven temperature:
190°C/375°F/Gas Mark 5
Method:
1. Make the pastry: Place the Loprofin Mix and baking powder in a
large bowl, rub in the butter until the texture resembles coarse
breadcrumbs.
2. Gradually add sufficient water to give a soft, manageable dough.
Place the pastry mixture on a sheet of greaseproof paper and
lightly knead for 30 seconds until a smooth dough.
3. Roll out the dough (using chef’s tips for rolling at the beginning of
this book) and use to line 12 tartlet tins.
4. Spoon 1 tbsp jam into each tartlet.
5. Bake in a preheated oven for 10–12 minutes. When cooled dust
with icing sugar.
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Custard Tarts 0 exchanges
Oven temperature:
190°C/375°F/Gas Mark 5
Method:
1. Make the pastry: Place the Loprofin Mix and baking powder in a
large bowl, rub in the butter until the texture resembles coarse
breadcrumbs.
2. Gradually add sufficient water to give a soft, manageable dough.
Place the pastry mixture on a sheet of greaseproof paper and
lightly knead for 30 seconds until a smooth dough.
3. Roll out the dough (using chef’s tips for rolling at the beginning of
this book) and use to line 12 tartlet tins, bake blind in a preheated
oven for 10–12 minutes.
4. When cooled, spoon 1 tbsp custard into each tartlet (see custard
recipe on next page).
5. Place a strawberry into each tart and cover with warm jam.
Method:
1. Mix the custard powder and sugar with a small amount of Sno-Pro
to make a smooth paste.
2. Heat the remaining Sno-Pro and butter until almost at boiling point.
3. Remove the Sno-Pro from the heat and stir in the paste.
4. Return to the heat and bring the mixture to the boil. Stir
continuously until the custard begins to thicken.
5. Thin the custard down with a little more Sno-Pro if necessary
6. Serve hot or cold.
Method:
1. Make the pastry: Place 125g 5. Spread the jam over the base
of Loprofin Mix, baking powder of the cake tray.
and caster sugar in a large 6. Prepare the filling: cream
bowl, cut the margarine and together the butter, sugar and
lard into small pieces and rub vanilla essence, beat in the
into the mix until the texture remaining 75g Loprofin Mix,
resembles coarse breadcrumbs. baking powder, Sno-Pro and
2. Stir in sufficient water to give a Loprofin Egg Replacer to give a
firm, manageable dough. soft pipeable consistency.
3. Transfer the dough to a piece 7. Pour the mixture onto the
of greaseproof paper and pastry and jam base.
lightly knead the dough for 30 8. Place the halved glacé cherry
seconds, until smooth. on the top.
4. Roll out the dough (using the 9. Bake the tart in a preheated
chef’s tips for rolling at the oven for approximately 20
beginning of this book) and use minutes until pale golden
to line the cake tray. brown.
Method:
1. Combine the Loprofin Mix, spices and caster sugar in large bowl.
Thoroughly rub in the butter until the texture resembles fine
crumbs.
2. Weigh 150g (6oz) crumbs and reserve.
3. Add sufficient water to the remaining crumbs to give a soft, not
sticky, dough.
4. Lightly knead the dough until smooth on a surface dusted with
Loprofin Mix. Roll out thickly and line flan tin.
5. Spread the tinned fruit pie filling out evenly over the flan base.
6. Place the reserved crumbs on top of the fruit and carefully spread
to the edges, covering the fruit.
7. Level the crumbs before sprinkling with demerara sugar.
8. Bake in a preheated oven for 20–25 minutes until golden brown.
9. Serve hot or cold.
Method:
1. Make the pastry: Combine the Loprofin Mix, caster sugar and
Loprofin Egg Replacer in a large bowl, cut the butter and lard into
small pieces and rub into the dry ingredients until the texture
resembles coarse breadcrumbs.
2. Stir in sufficient water to give a soft manageable dough.
3. Lightly knead the dough on a sheet of greaseproof paper, for
about 30 seconds, until smooth.
4. Divide the dough into two equal pieces and roll out each to fit the
cake tin, place one on the base and spread the preserve or tinned
gooseberries over the dough.
5. Place the remaining dough over the preserve/gooseberries and
pinch around the edges, to seal. Liberally prick the surface of the
dough with a fork or fine skewer.
6. Glaze using the chef’s tip for glazing at the beginning of this book.
7. Bake in a preheated oven for 20–25 minutes, until lightly golden.
Remove from the tin whilst still warm .
8. Cool on a wire rack. If desired, lightly dust with icing sugar
when cold.
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Celery and Leek Tarts 0 exchanges
Method:
1. Make the pastry: place the 5. Stir in sufficient water to give a
Loprofin Mix and mustard in firm manageable dough.
a large bowl, add the butter 6. On a sheet of greaseproof
(cut into small pieces) and rub paper, lightly knead the dough
into the mix until the texture for a few seconds, until smooth.
resembles coarse breadcrumbs.
7. Roll out the dough and cut 10
2. Make the filling: melt the butter x 7.5cm (3 inch) rounds and 10
in a saucepan and add the x 6cm (2½ inch) rounds. Place
celery, garlic and leek – cover the larger rounds in a 12 hole
and cook over a moderate heat tartlet tin.
for 4 minutes, until tender. Stir
8. Divide the filling between the
occasionally during cooking.
pastry cases.
3. Sprinkle 1 tbsp Loprofin Mix
9. Bake in a preheated oven for
over the vegetables; gradually
12–15 minutes until lightly
stir in the Sno-Pro and
coloured. Serve hot or cold.
increase the heat.
4. Continue to stir until the sauce
has thickened. Reduce the heat
and cook for 1 minute.
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Vegetable Pie 0 exchanges
Method:
1. Make the pastry: place the Loprofin Mix in a large bowl, add the
butter and margarine (cut into small pieces) and rub into the mix
until the texture resemble coarse breadcrumbs.
2. Stir in sufficient water to give a soft but not sticky dough.
3. On a sheet of greaseproof paper, lightly knead the dough for a few
seconds, until smooth.
4. Roll out the dough and cover the flan tin.
5. Make the filling: heat the oil in a pan and cook the vegetables until
softened.
6. Add the white lasagne sauce to moisten the vegetables and cook
for 1–2 minutes.
7. Add the mixture to the pastry in the flan tin.
8. Place on a baking tray and bake in a preheated oven for 20–25
minutes until firm to the touch.
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Quiche 0 exchanges
Method:
1. Make the pastry: place the Loprofin Mix in a large bowl, add the
butter and margarine (cut into small pieces) and rub into the mix
until the texture resembles coarse breadcrumbs.
2. Stir in sufficient water to give a soft but not sticky dough.
3. On a sheet of greaseproof paper, lightly knead the dough for a few
seconds, until smooth.
4. Roll out the dough and cover the flan tin.
5. Make the filling: mix the Sno-Pro and Loprofin Egg Replacer
together and add crushed Quavers or low protein cheese.
6. Put the vegetables in the pastry and cover with the Sno-Pro and
Egg Replacer filling.
7. Bake in a preheated oven for 20–25 minutes.
Filling:
75g (3oz) onion, finely
chopped
1 garlic clove, crushed
Garnish:
1 tbsp olive oil
3 tbsp mayonnaise*
300g (12oz) cherry tomatoes ½ tsp mint sauce*
2 tbsp sundried tomato purée* 4 sprigs of fresh basil
Oven temperature: 200ºC / 400ºF / Gas Mark 6
Method:
1. Make the pastry: Place the 5. Halve the tomatoes
Loprofin Mix in a large bowl. 6. Stir together the tomato purée
Rub in the butter until the and onions and then stir in
texture resembles coarse the tomatoes. Reheat, stirring
breadcrumbs. Stir in the dried gently, for 1 minute.
basil and salt.
7. Divide the tomato filling
2. Gradually add sufficient water between the pastry cases,
to give a soft manageable arranging the tomatoes
dough. Lightly knead for 30 decoratively.
seconds on a surface dusted
with Loprofin Mix until the 8. Bake in a preheated oven for
dough is smooth. 15–20 minutes until the pastry
is just starting to colour and
3. Roll out the dough and use to the tomatoes are bubbling.
line four 15cm (5 inch) tart tins.
9. Combine the mayonnaise and
4. Heat the olive oil and stir-fry mint sauce. Serve the tarts
the onion and garlic for 3 warm or cold, garnished with a
minutes over a moderate heat spoonful of minted mayonnaise
until transparent. and sprig of fresh basil.
*Please check the protein levels on food labels.
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Notes
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