- 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
- 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.
This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.
**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.