Individual Beef and Mushroom Pies

This. Was. Delicious.  And since it’s only about 340 calories a serving, it’s definitely on my make again list.  It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.

If you’re making this for company, ramekin dishes would look great.  For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes.  Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation.  😉

Goes well with a dinner roll and a side of vegetables. Continue reading “Individual Beef and Mushroom Pies”

Advertisements

Pastry while on a Diet

Maple leaves and acorns

I love pastry!  I love the buttery taste, the flaky texture, and the rich smell of it while it’s cooking in the oven.  Unfortunately, I hate all the calories (and so do my hips).

I’ve tried a few “lower calorie” versions found on the internet, but I don’t like any of them.  Vegetable fillers sound like a good idea, but you lose the taste & texture of real pastry, and low calorie butter substitutes are evil and should be avoided like the chemical loaded fake food plague they are.

So what’s a pastry lover on a diet to do?  I’ve found only one solution – eat the pastry, just less of it.  Instead of making an entire pie with both top and bottom crust, make single serving mini pies in ramekins, and put pastry cut-outs on the top only.  This looks beautiful, avoids trying to serve a piece of pie without a bottom, looks like you did a lot of work (you actually did less – shhhh), and puts the small bit of pastry that you do eat right under your nose where you can see and smell it.

This is the recipe I used for mini beef & mushroom pies (to be posted on Thursday).  As it’s a savoury pie, I didn’t add sugar but if you’re using it for sweet pies, add a tsp or two of sugar in step 1.

Tips & Tricks:

  • Extra pastry freezes well. To thaw, bring it out of the freezer the night before – don’t use the microwave.
  • Use a fine grater (cheese shredder) to cut the butter into the flour.
  • Very cold butter works best. If you have the time, pre-measure and freeze it.
  • Butter gives you a nice buttery flavour, but shortening or lard give the best flaky texture. Margarine never works well.  A mix of half butter / half shortening gives both flavour & texture, but you can decide what you want to use.

Continue reading “Pastry while on a Diet”

A.W.O.L.

Yes, I’ve been AWOL for a while.  Sorry ’bout that – that pesky “life” thing has been more annoying than usual lately.  😉

The good news is that it’s a long weekend soon, and that it’s spring, and that there’s no “bad” news.  Life is sweet – just busy.  I’ve been travelling for work and finishing the basement and just generally trying to keep up.  I’ve run down my stock of freezer meals though, so this weekend will continue to be busy, but at least I’ll have lots to blog about.

So, until next week, stay happy, healthy and enjoy the ride that is your life.  🙂