Pastry Products

The range of savoury pastry products can be reduced in saturated fat by using low fat spreads such as Flora light to serve as the fat in the pastry and therefore reducing the saturated fat content. However, soya spreads are much more significantly low in fat, especially saturated fat as it is a plant based spread rather than an animal produce based spread such as Lard or butter. Using a thinner layer of for example shortcrust or rough puff pastry can reduce the saturated fat content as there is a reduced amount of pastry being consumed. Furthermore, thin pastry such as Filo pastry can also be used to reduce the saturated fat content especially when making pasties. Instead of using a double layer of pastry on pies which can contribute heavily to he saturated fat content, using a lattice top on the pie can reduce the amount of pastry used and therefore reduce the saturated fat content but it also can be used for decoration purposes. The fat content in the filling can also be reduced by the means of reduced fat cheese in a quiche or a pasty, or simply by increasing the amount of vegetables in the pastry product, you are lowering the fat content dramatically.

In order to improve the flavour of the pastry products, varied types of flour in the pastry could be used such as wholemeal or rye flour to give a richer slightly nutty flavour which is also a good source of fibre in the diet. Furthermore, by using spreads such as Flora light, it will provide enough of a rich flavour in the pastry without too much saturated fat. To add to the flavour in the filling, meat such as chicken, beef or lamb could be used which would also add to the texture of the product in a mini pie or a pasty. Herbs and spices such as basil, oregano, paprika or cayenne pepper can also provide flavour as by using them in the filling, the pastry or as a garnish as it can give a strong flavour without any added saturated fat.

In order to improve the texture of the pastry