Cutting calories down in recipes

[Delightful Den]

Has any one tried reducing the fat content in pastry?  I want to make Lentil Pie but the pastry kills the calorie count. I also like the idea of making pies with leftovers. Any suggestions?

[fundj&e]

dede have you heard  about Chia Seed gel  it can be used instead of oil,butter and i think also eggs, i use it instead of oil sometimes when making bread

If you have 30gms of butter or oil, how much chia seed gel do substitute?

in bread i use 1 1/2 tablespoons instead of oil

[droverjess]

I think the lowest fat content I have done in pastry is 3 ozs fat to 7.5 ounces flour. Use a mix of plain and SR flour. Sorry don't have metric conversion as not in kitchen at present.
Came from a heart foundation cookbook.
Obviously a bit more water is added.

It is ok but you can tell the difference.
Family still prefer shorter pastry.

[dede]

Dash, there are some pastry recipes that replace the butter with oil instead, I was having a bit of a look on the Internet. Not sure if it would be better though. Will look into it a bit more. I don't actually like butter pastry, I find it too rich. Would love a better alternative.
There is also a cream cheese pastry recipe on the forum.

[Amy :-)]

Thick slices of wholemeal bread with the crusts removed make a good, healthy alternative to pastry.

I have only ever done this with individual pies though. Not sure how a big pie would go

[dede]

Good idea Amy.

[Amy :-)]

Good idea Amy.

Why thank you Mandi Its not every day that I have them

[dede]

Short crust pastry (no butter)

75 ml water
75 ml oil
225 g flour
Making the pastry
Weigh out the flour. Pour your cold water into a measuring jug – let the tap run first if you have to, to get it as cold as possible. Then carefully pour the olive oil into the same jug.

With any ordinary knife, mix the oil and water for a few seconds

Pour the liquid ingredients into the flour.

Using the same knife (never your warm fingers), mix the liquid and dry ingredients together briskly for about a minute to combine everything. At this stage it should start to bind together, but it won’t be a neat little ball just yet.

So use your fingertips to knead the stuff together, very lightly, and very quickly so that it comes together in a rough ball of dough.

Put the ball into a polythene freezer bag or Tupperware container with a lid. Leave it in the fridge for three quarters of an hour to rest so it becomes easier to handle and roll out.

[fundj&e]

Thick slices of wholemeal bread with the crusts removed make a good, healthy alternative to pastry.

I have only ever done this with individual pies though. Not sure how a big pie would go

works well in the pie maker 2 , DD does it. 

[dede]

And great in a muffin tin. I roll the slice of bread a little the push down into muffin tin, pour a little sauce (sweet Chilli, tomato, BBQ or what ever) inthe bottom, a whole egg, some chopped bacon, salt and pepper and cook in oven. DH loves these. And so easy to make

[EmeraldSue]

Dede,
I thought of your thread when I was cooking Nonomix's Banana and choc chip cake last night. I reduced the butter and the sugar by about 25 g each. Small change I know (especially with the choc chips) but the resulting cake was still sweet and yummy.

[dede]

I'm glad ES, I think if we reduce the sugar and fat in recipes (even just a little) it will make a difference in the long run. No longer will I add the full amount of fat and sugar to recipes. I will cut back where I can, and substitute some ingredients to a more healthy alternative.

[cookie1]

You will all be gorgeous and slim in no time.
I often reduce the amount of sugar in my baking and always use low fat versions of things. I use natural yoghurt for sour cream too. Hopefully every little helps.

[fundj&e]

dede, i forget to say that i have stopped using sugar, when i make bread 

[dede]

Does that make any difference fundj? I know it's only a small amount with most bread recipes but doesn't the sugar help the yeast react?