Low Carb Pies Recipes

Ingredients:

1 === for filling ===
2 tbsp olive oil
2 white onions, very thinly sliced
1/4 cup water
3 oz roquefort cheese, crumbled small
1 salt, to taste
1 freshly-ground black pepper, to taste
1/2 cup walnuts, coarsely chopped
1 tbsp unsalted butter, melted
1 egg, lightly beaten
4 slice prosciutto ham - (abt 1 oz ea)
1 === for pastry crust ===
4 scoops proformix soy protein - van, illa - (
1 = (or 4 oz fearn soy protein isola, t
1/2 cup softened butter
1 pinch salt
4 tsp ice water

Instructions:

Place a baking sheet with sides in a freezer.

In a sauté pan over medium-high heat, warm the olive oil. Add the onions
and sauté until golden brown, about 10 minutes. Add the water and continue
to sauté until all the moisture evaporates, about another 5 minutes. Add
the Roquefort cheese and continue cooking, stirring occasionally, until
melted, about 5 minutes longer. Season only lightly with salt, if needed,
and add pepper to taste. Stir in the walnuts, then spread the mixture out
onto the chilled sheet pan. Place in the freezer until the onions cool
down completely, about 10 minutes.

Preheat an oven to 450 degrees. Brush a baking sheet evenly with the
melted butter.

Use this time to prepare pastry: Cut shortening into ProFormix or Soy
Isolate and salt. Sprinkle on ice water. Toss with a fork. When evenly
mixed, press dough flat (roll if necessary). Using the rim of a small
plate about 5 inches in diameter as a guide, cut the pastry into 8 rounds.
Discard the pastry scraps.

Place 4 of the rounds on the prepared baking sheet. Brush their outer rims
and tops with the beaten egg. Evenly distribute the cooled onion mixture
onto the middle of each of the 4 rounds, leaving 1 inch uncovered around
the edges. Place 1 prosciutto slice on top of each mound of the onion
mixture.

Cover each round with a second pastry round, making sure to pinch down
firmly around the edges to seal in the filling. Brush the top of each
"pie" with more of the beaten egg. Using a small, sharp knife, pierce the
top of each pie once with a small slit.

Bake until golden brown, about 20 minutes. Remove from the oven and serve
immediately.

This recipe yields 4 servings; 7.5 carb grams per serving.

Comments: A staple of everyday French cooking, onions are a common
ingredient in a variety of dishes featured on bistro menus. Embellished
with Roquefort, prosciutto and walnuts, this recipe produces a somewhat
more upscale version of the ever-popular onion pie. It is traditionally
served either as a first course or alongside a crisp green salad for a
light supper. We recommend you experiment with making the zero-carb crust
a few times before using it for this dish, so it comes out "just right". I
spray a bit of butter flavored Pam on the crust tops before baking to keep
the crust moist and give it a golden brown color and buttery flavor.

Servings: 4