Being a Cornishman, I used to love a proper Cornish pasty. But after cutting down and losing weight I don't get them any more.
I've seen so called low cal recipes but they all involve pastry.
I was wondering if you could achieve same thing but without the pastry? I've not tried it yet but here are my ideas:
Pasty contents are layered - so why not layer in individual pie dishes and cover with foil and bake?
Chop potato into short thin strips. Layer on bottom of dish.
Then chop swede in same way and layer over potato. Then same with onion which goes over swede.
Finally, cut some braising steak into fine strips and lay on top. Chop up bit of parsley to add. Add salt and pepper and cover with foil to seal all in. Or use greaseproof baking paper.
Cook in oven for hour at 160C.
Should work. Anyone fancy trying? Let me know how you get on.
Written by
SloopJohnB
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Sounds interesting, SloopJohnB but as a fellow Cornish person I would go the whole hog and have a good quality real pasty 😊 going lower for the rest of the day (& possibly the day after!) to balance it out 😊 I haven't had a pasty since I started here, so about 15 months, but I am going to make some soon. Mine will probably be smaller than it used to be (overhanging the plate! 😳) and I figure with all that veg as well, it's a treat worth having 😊
My mum used to make some great pasties. I learned from her but never managed to get it right. The Ginster ones in shops are made in Cornwall but flaky pastry never. Shortcrust. But they now own proper pasty company too. West Cornwall Pasty I think.
When I was a student nurse, one of our little gang friends was Cornish. She used to make brilliant pasties for us with our initials on to allow for any faddy folk who didn't want this or that (not that she was impressed at having to make any variations ). Don't think I've ever tasted a pasty so good.
I do the same, Mary - I have a daughter who doesn't like meat in hers, a son who likes extra meat, I like extra onions and the OH is not fussy 😊 so we all have an initial, which is extra pastry - oops 😋
Ugh, go and wash your mouth out with soap and water! Haggis is horrible, had some when I went to a wedding in Scotland a couple of years ago, never again.
I think ive seen somewhere you can make lower calorie pies by using strips of pastry on the top of a pie in an open lattice so that you still get a bit of pastry, but nowhere near as much as you usually would. Might help you get the flavour and some pastry, but a lot less calories as there would be a higher % of filling to pastry?
I was just about to say you could try using filo pastry but i think i'm in agreement with Joanney69 .... if you fancy one, have a proper one and try and balance your other meals out over the week. I've done chicken and ham pie with filo before and although nice, it wasnt as good as it would have been as a proper pie!
None of this pastry lid malarky either ... its only a pie if it has a pastry top and bottom!!
Sadly anything that has any sort of leaves is not a good idea. I have to stick more or less to a low residue diet, though there are some fruit/veg I can tolerate. Can't have a jacket potato, at least not the skin, which to my mind is the best bit. can't have salads either.
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). Don't think I've ever tasted a pasty so good.
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