Recipe
Carrot pie
Recipe highlights
Total cooking time:
1hr 30 min
Category:
Low Protein Diet - Exchange value 0
Servings:
8-inch tart/ 8 servings
Ingredients**
- 200g carrots
- 1 medium leek
- 200g butternut squash
- 25g olive oil
- 75g low protein cheese
- 1 tsp dried mixed herbs
- 1 tsp garlic puree
For the pastry
- 300g Loprofin Mix
- 75g butter cold
- 75g cold hard white fat
- Cold water
- Sno-Pro to brush the top of the pie
Method
- Chop the carrots, butternut squash, and leek into bite-size pieces.
- Coat the vegetables with oil and place them onto a baking sheet and roast at 180°C for 20/25 minutes until golden around the edges – then allow to cool.
- Once cooled, mix with garlic puree and season with mixed herbs, salt and black pepper.
- In a bowl, mix the Loprofin Mix with the turmeric and season with salt and pepper.
- Rub in the cold butter and hard white fat so it looks like breadcrumbs before adding cold water to form a soft dough.
- Wrap the dough in plastic wrap and chill for 20 minutes.
- Once the dough is chilled, roll out half of the pastry and line it in an 8-inch flan dish.
- Prick the bottom of the pastry with a fork before adding the carrot filling.
- Roll out the rest of the pastry and place it on top of the pie.
- Use the left-over pastry to decorate the top (use Easter cutters to create bunny’s, carrot leaves etc).
- Bake the pie at 170°C for 30/ 35 minutes until golden.
- Allow to cool slightly in the tin before cutting.