pastry recipes - low protein connect · pdf fileii introduction any baker knows, having a good...

0 exchanges

1

AS PART OF A LOW PROTEIN DIET

PASTRY RECIPES

0 exchanges

2

Contents

Introduction ii

LoprofinproductsandHomeward Metabolics&Specialisthomedeliveryservice iii

Glossary iv

Chef’stipsforrolling v

Chef’stipsforwhichfatstouse vi

Problemsolving 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

ii

IntroductionAny 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,

TheNutriciaMetabolicTeam

iii

All Loprofin items are available for freedelivery from Nutricia Homeward Metabolic & Specialist*

If you would like to register for free home delivery, please contact us on...

0800 093 3675 (Free from landline)0333 003 2975 (Cheaper from mobile)

Available Monday–Friday 8am–8pm; Saturday 9am–1pm A translation service is available for non-English speaking patients.

Or email the team: [email protected]

*This service is currently available in Northern Ireland and the UK only.

iv

Glossary

Bakingblind Cooking a pastry base before you put the filling in

Gelatinise Ingredients become jelly-like (gelatinous) when heated together during the early stages of cooking.

Tsp Teaspoon

Tbsp Tablespoon

v

Chef’stipsforrolling

Fold the greaseproof paper over the mixture

Place the mixture on a piece of greaseproof paper

➊ ➋

Use a rolling pin the flatten out the mixture

➌It can now be removed from the greaseproof paper without sticking to your work surface

➍

vi

Chef’stipsforwhichfatstouse

• Soft margarines are not recommended as they contain a lower proportion of fat compared to butter, lard and hard margarines.

• Hard margarines and lard can be used in equal proportions to give a crispy pastry.

• Normal butter gives a lighter pastry, with a slightly richer flavour.

Forfreezing• 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.

Forglazing• 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.

vii

Problemsolving

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

Brittlecrumblydough

1. The fat has been rubbed for too long2. Insufficient water has been added - add water

gradually and use your hands in the final stage to judge the correct ‘feel’ of the pastry

Doughcrackingwhenrollingout

1. The dough has not been kneaded enough before rolling out. Lightly knead the dough for a few seconds, until it is a smooth manageable texture

2. Pastry was turned over during rolling out. Never turn pastry over at the rolling out stage as it will pick up too much Loprofin Mix and become too dry. Turn it around as you roll it to prevent it sticking and only lightly dust the work surface and rolling pin with Loprofin Mix

Pastryshrinkswhencooked

1. Too much water was added - this tends to make pastry shrink. Ensure sufficient water is added to the pastry crumbs to give a soft, not wet, manageable dough

2. Stretching during rolling will cause this problem. Chilling the pastry before use will help to prevent shrinkage

viii

PROBLEM SOLUTION

Hardtexturewhencooked

1. Insufficient amount of fat. Ensure accurate weighing/measuring of ingredients

2. Too much water added to the pastry crumbs, which alters the proportion of the other ingredients

3. Too much Loprofin Mix used on the work surface and rolling pin when rolling out

4. If the oven is not hot enough it will produce pastry that is hard rather than crisp

Crumblytexturewhencooked

1. Not enough water was added - you need to add the right amount to obtain a light, crisp texture

2. Too much fat was used – ensure accurate weighing/measuring of ingredients

Baseofpastryrises

1. This sometimes happens when baking blind (cooking the pastry without a filling)

2. For tarts, prick the base liberally but lightly with a fork. If you are too heavy handed the holes will be too large and the filling could seep through

Pastrysinkingontopofpies/tarts

1. Insufficient filling will cause the pastry to settle onto the filling

2. Too cool an oven can also cause this, as the starch in the Loprofin Mix will not gelatinise quickly enough. As the fat runs out, air is lost and the pastry subsides onto the filling

Speckledappearanceonsweetpastrytops

1. This can be caused by overcooking, which causes the sugar in the mixture to turn brown

2. It can also occur when granulated sugar is added to the pastry crumbs in place of caster sugar

1

Ingredients:200g Loprofin Mix50g hard margarine50g lard½ tsp baking powderCold 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.

Basicpastry 0 exchanges

0 exchanges

2

Ingredients(makes12):150g golden syrup75g fresh breadcrumbs (from Loprofin Part Baked Sliced Loaf)Rind ½ lemon, grated2 tsp lemon juice100g Loprofin Mix50g butter½ tsp baking powder

Oventemperature: 190°C/375°F/Gas Mark 5

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.

TreacleTarts 0 exchanges

0 exchanges

3

JamTarts 0 exchanges

Ingredients(makes12):1 tbsp jam per tart100g Loprofin Mix50g butter½ tsp baking powder


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.

0 exchanges

4

Ingredients(makes12):100g Loprofin Mix50g butter½ tsp baking powder1 tbsp custard per tart12 strawberries½ tsp jam*, warm


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.

CustardTarts 0 exchanges

*Please check the protein levels on food labels.

0 exchanges

5

Ingredients(Serves2):1–2 tbsp custard powder* (not custard mix)1–2 tbsp sugar10g butter250ml Sno-Pro

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 necessary6. Serve hot or cold.

Custard 0 exchanges


0 exchanges

6

Ingredients(Serves8):Forthebase:

200g Loprofin Mix50g hard margarine50g lard½ tsp baking powder3 tbsp cold water to mix50g caster sugar

Forthetopping:Strawberry or cherry jam*50g hard margarine at room temperature50g caster sugar1 tsp vanilla essence

115g Loprofin Mix1 tsp Loprofin Egg Replacer1 tsp baking powder100ml Sno-Pro6 glacé cherries, halved


Method:1.Make the pastry: Place 125g

of Loprofin Mix, baking powder and caster sugar 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 piece of greaseproof paper and lightly knead the dough for 30 seconds, until smooth.

4.Roll out the dough (using the chef’s tips for rolling at the beginning of this book) and use to line the cake tray.

5.Spread the jam over the base of the cake tray.

6.Prepare the filling: cream together the butter, sugar and vanilla essence, beat in the remaining 75g Loprofin Mix, baking powder, Sno-Pro and Loprofin Egg Replacer to give a soft pipeable consistency.

7.Pour the mixture onto the pastry and jam base.

8.Place the halved glacé cherry on the top.

9.Bake the tart in a preheated oven for approximately 20 minutes until pale golden brown.

CherryBakewellTart 0 exchanges


0 exchanges

7

Ingredients(Serves6–8):250g (9oz) Loprofin Mix¼ tsp ground cinnamon¼ tsp ground mixed spice50g (2oz) caster sugar150g (6oz) butter1 can of tinned fruit* or fresh fruit*1 tbsp demerara sugar

Oventemperature: 190ºC / 375ºF / Gas Mark 5

Equipment:20cm (8 inch) loose-bottomed flan tin

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.

FruitCrumbFlan 0 exchanges


0 exchanges

8

Ingredients(Serves12):150g Loprofin Mix65g caster sugar1 tsp Loprofin Egg Replacer65g butter25g lardCold water to mix4 tbsp gooseberry preserve or tinned gooseberriesIcing sugar


Equipment: 17.5cm (7 inch) shallow, square cake tin, greased

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.

GooseberrySlice 0 exchanges

0 exchanges

9

Ingredients(makes10):25g butter75g celery, finely chopped1 garlic clove, crushed50g leek, finely chopped1 tbsp Loprofin Mix75ml Sno-ProForthepastry:100g Loprofin Mix¼ tsp dried mustard50g butter, at room temperatureCool water to mix


Equipment:12 hole tartlet tin

Method:1. Make the pastry: place the

Loprofin Mix and mustard in a large bowl, add the butter (cut into small pieces) and rub into the mix until the texture resembles coarse breadcrumbs.

2. Make the filling: melt the butter in a saucepan and add the celery, garlic and leek – cover and cook over a moderate heat for 4 minutes, until tender. Stir occasionally during cooking.

3. Sprinkle 1 tbsp Loprofin Mix over the vegetables; gradually stir in the Sno-Pro and increase the heat.

4. Continue to stir until the sauce has thickened. Reduce the heat and cook for 1 minute.

5. Stir in sufficient water to give a firm manageable dough.

6. On a sheet of greaseproof paper, lightly knead the dough for a few seconds, until smooth.

7. Roll out the dough and cut 10 x 7.5cm (3 inch) rounds and 10 x 6cm (2½ inch) rounds. Place the larger rounds in a 12 hole tartlet tin.

8. Divide the filling between the pastry cases.

9. Bake in a preheated oven for 12–15 minutes until lightly coloured. Serve hot or cold.

CeleryandLeekTarts 0 exchanges

0 exchanges

10

Ingredients(Serves6):150g Loprofin Mix40g butter40g hard margarineCold waterForthefilling:

1 tbsp cooking oil200g vegetables of your choice (e.g. mushrooms, leeks, pepper, onions, courgettes)1 jar white lasagne sauce*

Oventemperature:200°C/400°F/Gas Mark 6

Equipment:20cm loose bottomed flan tin

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.

VegetablePie 0 exchanges

0 exchanges

11

Ingredients(Serves6):150g Loprofin Mix40g butter40g margarineCold waterForthefilling:

40g leeks20g pepper, sliced40g mushroom, sliced1 x 17g bag of Quavers (½ an exchange) or 30g of low protein cheese* e.g. Violife cheese100ml Sno-Pro2 tsp Loprofin Egg Replacer


Equipment:20cm loose bottomed flan tin

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.

Quiche 0 exchanges


0 exchanges

12

Ingredients(for4tarts):150g (6oz) Loprofin Mix75g (3oz) butter½ tsp dried basilPinch of salt

Filling:75g (3oz) onion, finely chopped1 garlic clove, crushed1 tbsp olive oil300g (12oz) cherry tomatoes2 tbsp sundried tomato purée*

Garnish:3 tbsp mayonnaise*½ tsp mint sauce*4 sprigs of fresh basil

Oventemperature: 200ºC / 400ºF / Gas Mark 6

Equipment: 4 x 15cm (5 inch) loose bottomed tart tins

Method:1. Make the pastry: Place the

Loprofin Mix in a large bowl. Rub in the butter until the texture resembles coarse breadcrumbs. Stir in the dried basil and salt.

2. Gradually add sufficient water to give a soft manageable dough. Lightly knead for 30 seconds on a surface dusted with Loprofin Mix until the dough is smooth.

3. Roll out the dough and use to line four 15cm (5 inch) tart tins.

4. Heat the olive oil and stir-fry the onion and garlic for 3 minutes over a moderate heat until transparent.

5. Halve the tomatoes6. Stir together the tomato purée

and onions and then stir in the tomatoes. Reheat, stirring gently, for 1 minute.

7. Divide the tomato filling between the pastry cases, arranging the tomatoes decoratively.

8. Bake in a preheated oven for 15–20 minutes until the pastry is just starting to colour and the tomatoes are bubbling.

9. Combine the mayonnaise and mint sauce. Serve the tarts warm or cold, garnished with a spoonful of minted mayonnaise and sprig of fresh basil.

CherryTomatoTarts 0 exchanges


13

Notes

For more information contact your dietitian or visit www.lowproteinconnect.com or call us on the metabolic freephone lines: 1800 923 535 (ROI) / 0800 973 216 (NI) or email [email protected]

Enjoy our range of lowproteinfoodsIf you are under 10 years of age, you can join www.anamix6.com to learn more about your low protein condition

@LowProConnect

UK: facebook.com/PKUFriendsROI/NI: facebook.com/LowProteinConnect

LowProConnect

Connectandshareonline

FREEhomedelivery with HOMEWARDMetabolics&Specialist is available in UK & NI Call: 0800 093 3675

Download the LowProApp

YOUR WORLD OUR SERVICES

For more information contact your dietitian, visit www.lowproteinconnect.com or callUK: Nutricia Resource Centre on 01225 751098NI: Metabolic Freephone on 0800 973 216ROI:Metabolic Freephone on 1800 923 535or [email protected]

ET 1

368

UKI

R

pastry recipes - low protein connect · pdf fileii introduction any baker knows, having a good...

Documents