Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 White onions - very thinly sliced

  3. 1/4 cup 59ml Water

  4. 3 oz 85g Roquefort cheese - crumbled small Salt - to taste Freshly-ground black pepper - to taste

  5. 1/2 cup 73g / 2.6oz Walnuts - coarsely chopped

  6. 1 tablespoon 15ml Unsalted butter - melted

  7. 1 Egg - lightly beaten

  8. 4 Prosciutto ham - (abt 1 oz ea) For Pastry Crust

  9. 4 ProFormix Soy Protein - Vanilla - (4 oz)

  10. 4 oz Fearn Soy Protein Isolate

  11. 1/2 cup 99g / 3 1/2oz Softened butter

  12. 1 Salt

  13. 4 teaspoons 20ml Ice water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place a baking sheet with sides in a freezer. In a saute pan over medium-high heat, warm the olive oil. Add the onions and saute until golden brown, about 10 minutes. Add the water and continue to saute 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.


Send feedback