Reader who were around for pastygate will know that one of my dietary weaknesses is savoury things wrapped in pastry. Pies, pasties, sausage rolls – they call me like cake or ice cream call other folk. However while I was flicking through Slimming World magazine the other day I saw an intriguing idea. It was pie, but instead of having a full pastry top and base, it was a pot pie with just little strips of pastry over the top. 25g of pastry to be precise Psychologically it was pie, but calorie wise, it was like an eighth of a pie.
A quick trip to the supermarket armed me with roughly 40 times more puff pastry than I actually needed and after a short defrost there I was up to my arms in flour rolling it out into little strips and having flashbacks of afternoons at my nan’s house. Look, this is how it went into the oven.
It came out pretty well. The filling was ham, chicken, mushrooms, onions, carrots and green beans simmered with stock and a few other bits and bobs (although I admit I had the beans on the side – green beans have no place in pie as far as I’m concerned) and very tasty it was too. However the real surprise was that the topping strips were fantastic. They satisfied my pastry craving but for just 95 calories.
Even The Boyfriend was impressed. Although admittedly I put a full top on his, he was concerned enough re the whole ‘pot’ pie plan. I caught him looking at the recipe and muttering something about shortcrust and sacrilege. I didn’t dare risk putting him into pastry strip shock.
It’s now on my list of successful recipes which is a bit of luck as I still have about 900gm of pastry left. Here’s the finished product
If you want to try the recipe yourself, there’s still time. It’s in the current issue of Slimming World mag that’s on sale until December 20th. It’s the Easy Chicken, Ham and Mushroom Pies on page 65.
Main image: Freedigitalphotos.net