Pastry query

Wheat origin carbs, and fat. Usual ratio 2:1.
Lots of calories, anyway. Enjoyed just now and then in this house, except around Christmas when we’re usually eating mince pies from the beginning of December to mid January - or as long as there are any left.

Why not just make it a 5th category?

For those of us who have to watch our weight pastry is the biggest NO NO!

Not only is it extremely carby and full of butter/lard/marg in itself, it then encases other very fattening foodstuffs e.g. cheese, sausage, custard, etc.

I never make pastry and rarely buy pastry goods - during Lockdown in a moment of craving some comfort food I bought a very small pork pie from the deli - it had 500 calories!

In an ideal world I would love to feast on sausage rolls, pork pies and pasties

Moonlight113

I don't think you'll find any biscuits at all on those sodding plates.

I make pastryor crumble for weekends only and I just made a crumble topping for apples. My husband is type 2 diabetic and has to watch carbs I replace a lot of the flour for oats which are healthier.

About two thirds of pastry is flour, usually white, which is a carb.

I don't think you'll find any biscuits at all on those sodding plates.

Well, it's definitely full of carbs. ? Where it goes on the Eatwell plate probably depends what you put on or under it.

Should be 'choose your carb' thread.