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Old 02-13-2007, 08:00 PM   #31
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thanks, i was just going to order the peach myself.. recipe sounds good..
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Old 02-14-2007, 07:10 AM   #32
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Kevin, All I can say is bless you! You have made my life so much easier with your recipes. Thank you so much! Melody
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Old 02-14-2007, 08:03 PM   #33
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Mine was the Walmart brand. I got 2 pies for the 1/3 cup serving so it was 3 carbs for the filling plus 4 for the pie so a total of 7. I got cherry too but haven't tried it yet.
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Old 02-16-2007, 06:25 PM   #34
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Kevin,

Thanks. My "apple"* pies are in the oven now.

!!! Honestly, I really don't care how they come out. It was worth making this dough just for the FUN of rolling it out and playing with it. It's really a great dough- rubbery, sentimental, forgiving, obedient... very cool! I may even whip up a batch tomorrow just to let my kids play with it.

*For the "apples" I am using Linda Sue's Chayote recipe prepared with 1/2 a small 'real' apple. If I'm still coherent later (my daughter is having a sleepover), I'll whip up a batch of LC ice cream to serve on my little pies.
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Old 02-16-2007, 06:36 PM   #35
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I have Carbquick and Vital Wheat Gluten - think that would work in place of the carbalose flour and resistant wheat starch
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Old 02-17-2007, 07:43 AM   #36
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Vital wheat gluten and Resistant wheat starch are entire different things so no that sub would not work. I don't know of any sub for Resistant Wheat Starch. The Carbquik would probably work but you'd need less shortening since Carbquik has some in it already.
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Old 02-19-2007, 01:35 AM   #37
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So, i tried my hand at these pies the other day and i have to say that they turned out quite well. Thanks Kevin My dough crumbled easily and was a little difficult to work with. I think I will add a little more liquid next time and it should be fine.


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Old 02-19-2007, 09:47 AM   #38
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These are beautiful
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Old 02-19-2007, 01:09 PM   #39
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Empanadas

Can't wait to try this dough to make empanadas! They're little Latin style meat or seafood or vegetable pies, usually egg washed then baked, but sometimes fried. There are lots of empanada recipes all over the internet.
YUM!!!! Thanks Kevin!

Here's a sample SPINACH EMPANADA filling recipe:
Filling
1/4 cup onion, finely chopped
3 cloves garlic, minced
4 slices bacon, cooked and crumbled
1 tbs bacon drippings
1 10-ounce package frozen spinach, thawed and drained
1 cup cottage cheese (I would use cream cheese)
1/4 tsp pepper
1/8 tsp ground nutmeg
1 egg, beaten


In a medium skillet, cook the onion and garlic in the bacon drippings
until the onion is tender but not brown. Mix in the bacon, spinach,
cottage cheese, pepper, and nutmeg; let the mixture cool.

Preheat the oven to 450 F. Roll out Kevin's pastry on a floured surface
to a thickness of 1/8 inch. Cut 3-inch circles in the pastry, place
1 teaspoon of the filling in each circle, just to one side of the
center. Moisten the edge of the circle with the egg, fold the dough
in half over the filling to make a semicircular empanada. Seal the
edges with fork tines, and poke the top of each pastry with a fork
to make a vent. Put the empanadas on an ungreased cookie sheet, brush
their tops with egg, and bake for 10 to 12 minutes or until golden.

I'm going to try these and let you know how they turn out.
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Last edited by cgarza; 02-19-2007 at 01:10 PM..
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Old 02-19-2007, 05:57 PM   #40
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Spinach Empanadas

I just tried the recipe above and it was fabulous! The dough is incredible....thank you Kevin!
I didn't have shortening, but I did have Manteca (lard)...that's the only "tweak". And mine were a little too crumbly to fold (maybe because I made the dough in the food processor), so I put one on top of the other with the filling in the middle, making round ones instead of 1/2 circles, brushing edges with egg, crimping with fork, then brushing tops with egg/water mixture. They turned out beautiful and delicious!
YUM!!!

Last edited by cgarza; 02-19-2007 at 05:59 PM..
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Old 02-19-2007, 07:06 PM   #41
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Anyway one of the keys is to get a workable pastry dough, which means the half /half in this recipe may vary for you. If the 6 T. leaves your dough dry and crumbly, add more a T. at a time until it feels workable.
I have used from 6 T. all the way up to what Alton's recipe uses 3/4 c.
Quote:
Originally Posted by Meddies View Post
I think I will add a little more liquid next time and it should be fine.
Quote:
Originally Posted by cgarza View Post
And mine were a little too crumbly to fold (maybe because I made the dough in the food processor)
When I was tweaking this dough it took a few tries until I knew the feel of how moist the dough has to be, but once you get it right the first time it is a snap from there.
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Old 02-19-2007, 08:51 PM   #42
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cgarza, The most amazing thing about your Empanadas recipe is that I have all the ingredients on hand! Can make it tomorrow. It looks wonderful, and I'll bet it works great with this dough. Maybe a little extra bacon for me.

My "Apple" Pocket Pies came out great. I also egg-washed them. My only beef was that I didn't make enough filling. Definitely will make them again.
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Old 02-20-2007, 03:27 PM   #43
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Ok, I made these today mostly because I wanted to try out the crust. This crust is flakey and has nice texture. I did tweak it a little, I used 3 T butter and 3 T criso instead of all crisco. Before RS came along I had a pretty good crust imo, but the RS makes that off taste from the carbolose "almost go away" completely. My only down side of this is the pie filling, I used the sf Comstock apple and it wasn't sweet enough for my taste. Next time I will add more sugar subs to it first. I also brushed the tops with the egg wash and sprinkled cinnamon/E mix.

Kevin have you tried the Lemon curd from Jok N Al? to make these pies. My favorite pocket pies used to be lemon filled and berry filled.
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Old 02-20-2007, 04:24 PM   #44
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Tater Head the lemon curd should be awesome. I have used a a couple of jars of it spread on Lemon Cream Cheese Scones. Very good.
Bette

This is also a good recipe, low carb. I used the polyd, but a different sweetener mix, and egg substitute, and only 1 T butter. But, it was really good. Been wondering what else I could use it for.
Lemon Curd
3 eggs (used 'em) (me: used egg substitute, egg beaters)
3/4 cup of sugar (Used 1/2 C of Polydextrose, 1/4 cup of Erythrinol and about 1/8 tsp of liquid splenda (Sweetzfree))
1/3 cup of lemon juice (I used a bit more)
1 Tbl of lemon zest, I used probably more like 2. I love lemon!
6 Tbl of butter (I didn't use)

Anyway, you mix it all together (except the butter) and then cook it over a pan with simmering water, stirring constantly until it comes to 160 degrees. It should take about 10 minutes. If it cooks too fast or too hot, you get scrambled eggs. Take it off the heat once it reaches 160 keep stirring. Add the butter now if you're going to do that.

Pour it into another container and put plastic wrap down on the surface of the curd, so a skin won't form. Refrigerate. It should be about the thickness of pudding that hasn't set up yet and it will firm up when it cools.

I used the bowl from my kitchenaid mixer and put it into a saucepan of simmering water. I have a probe type of thermometer I used to keep track of the heat.

Basically its just an intensely lemon custard. I'll be using it for toppings on yogurt and the occassional bowl muffin and anything else I can think of.

I decided to use the polydextrose because it has properties similar to sugar and I figured this might need that. I don't know what would have happened if I had left it out and only used splenda... I don't think it would have been a good thing.

2 Tablespoons (version without butter) should be about 20 calories, 1 fat gram, 1 carb.

This is so intensely lemon it'll make your tonsils writhe in glee.

Last edited by Bfranke; 02-20-2007 at 04:29 PM..
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Old 02-20-2007, 04:41 PM   #45
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Thanks I make one almost the same recipe as yours, but if the Jok N Al lemon curd is good then why make it I bought it to make lemon squares. I'll use Kevin's crust, lemon curd and powdered Erythritol.
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Old 02-20-2007, 04:57 PM   #46
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By the way, the recipe above is not mine, came from another low carber, and don't know who to give credit too.
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Old 02-20-2007, 05:24 PM   #47
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Kevin have you tried the Lemon curd from Jok N Al? to make these pies. My favorite pocket pies used to be lemon filled and berry filled.
I have not tried the lemon but I have tried the Jok N Al's blackberry and apple fruit spread also the blackcurrant fruit spread. Both were very good. My favorite though is the sf blueberry filling I make from the blueberries I grow.
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Old 02-21-2007, 03:02 PM   #48
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OMG I made these last night!!! I made the fold over kind with each of the following fillings: the jok n al lemon curd, raspberry, apple pie filling, some sugar free chocolate chips and one with cream cheese and raspberry spread. then i made the cookie type (?) where you take one piece of dough and place it on top of another.,..and i stuffed those with a little cream cheese, cooked chicken (shredded), thyme and green onions. they tasted like lil pot pies.

These were delicious! I cant wait to try pizza stuff in them Note, i live in colorado on top of a mtn, so i had to add a ton of liquid..but it was worth it. this recipe is excellent

thank you! I love this forum!

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Old 02-21-2007, 06:12 PM   #49
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WOW these look great! Thank you so much for sharing your experimentation!
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Old 02-22-2007, 11:49 AM   #50
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can't wait to try them!!
Savory ones would make a great lunch for my husband to take to work!
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Old 02-24-2007, 06:55 AM   #51
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Kevinpa, you are a genius.

I cannot tell you how much I appreciate your recipes. Unfortunately I'm now working 10 hour days and need very easy recipes, but I intend to cut and paste all your recipes into word documents and have them for when I need them.

Have you considered writing a low carb cookbook?
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Old 04-26-2007, 04:42 PM   #52
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I just made these again and they are great! This time I made cherry pies with half of the dough and pizza pockets with the other half. I also fried a few of the cherries- i think they are much better friend and i topped them with Kevins Eryithnol (sp?) icing- good stuff!
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Old 04-28-2007, 12:38 PM   #53
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Is it possible to get these ingredients at my local kroger?
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Old 04-28-2007, 12:41 PM   #54
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Is it possible to get these ingredients at my local kroger?

Carbalose flour and resistant wheat starch are only availible online at netrition. The rest are general groceries.

Last edited by Kevinpa; 04-28-2007 at 12:43 PM..
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Old 04-28-2007, 12:44 PM   #55
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Thanks for your quick reply kevin.I'll be ordering from them soon.And thanks for all the great recipes.
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Old 04-28-2007, 04:14 PM   #56
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well, today was a poopy day for baking. i could not get this dough to stay put. every time i tried to roll it flat, it shredded. it flaked. i had to piece together it into a muffin tin. the only i can think of is i just opened a new bag of the flour, maybe something is not right about it. the bread i made with it also had to be worked with..oh well..
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Old 04-28-2007, 04:30 PM   #57
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well, today was a poopy day for baking. i could not get this dough to stay put. every time i tried to roll it flat, it shredded. it flaked. i had to piece together it into a muffin tin. the only i can think of is i just opened a new bag of the flour, maybe something is not right about it. the bread i made with it also had to be worked with..oh well..
I had a day like that last week Bella. On days like that I find other things to do. Its like the cooking gods are against you that day.
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Old 04-28-2007, 08:57 PM   #58
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i think you're right kevin, i also burned my chicken on the grill, had a loaf of bread come out beautiful from the oven, only to deflate instantly, etc. tomorrow will be better!
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Old 10-19-2007, 09:09 PM   #59
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I was doing a Once-a-Month-Cooking session tonight and made these with ham and cheese filling, and anotherbatch slightly sweetened version with cherry pie filling. They were beautiful and the dough was perfect for a pocket pie.

My only complaint is that I was exhausted after rolling out all those little circles of dough! From now on, I'm saving these for special occasions. But I tell you, I would feed this to anybody, low carb or not.

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Old 10-21-2007, 08:01 AM   #60
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Would this work for like a Calzone or pizza pocket?
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