I can’t even begin to tell you how good these really are! Ken and I have done a taste test and they are amazing. After much hype from a well known bakers about their Festive Slice returning it got my imagination running! I thought it would be so good to be able to make a healthier version that you could eat guilt free and enjoy without the hit on the syn, carb and fat bank!
I began to build the recipe this week which started with my recipe for Red Onion and Cranberry Festive Relish – a lovely relish perfect for leftovers, cold meats and cheeses but make predominantly as part of the filling for the Lo-Dough Festive Slice. Once I was happy with the above recipe I then had to create a healthy savoury stuffing. Now this was so easy – it all depended on being able to breadcrumb Lo-Dough and I am delighted it worked!
The recipe for the Lo- Dough Perfect Stuffing Balls was borne.
To get your Lo-Dough to make this incredible dish click here
The next to the last part was to get my hands on a Festive Bake so I could sample what they are like. I did like the filling and although I rarely eat pastry it was a great combination. Could I do it? Could I make a healthy version and most importantly would it be tasty, as good or even better?
Well, I am delighted to say, of course I am biased but the Lo-Dough Festive Slice is delicious and well worth the effort. You can make the relish and the stuffing in advance. Use leftover chicken breast and when you next have a cooked breakfast- put an extra bacon medallion under the grill!
The recipe makes 2 but you can make more by just increasing the amount of filling you make, there is enough relish and stuffing to make 10 altogether!
Ok so it’s a 4 part process really
First make the relish
Secondly make the stuffing
And third make the filling for the finished slices.
You will need
Ingredients and method for the relish
2 thinly sliced red onions
25gns dried cranberries roughly chopped
1 tbsp Apple cider vinegar ( I used Willy Chases Apple Cider Vinegar with the Mother)
1 tbsp balsamic vinegar
2 whole cloves
4 tbsp sweetener
Pinch of dried chilli flakes
Pinch of salt
4 tbsp water
Spray a non stick frying pan with butter frylight , add onions and cranberries and gently fry on a medium to low heat for 5 mins stirring all the time. Add the remaining ingredients and continue to cook until the onions are soft and the cranberries are reconstituted and soft – apx another 10 mins. Remove cloves and place in a dish to cook. Cover and keep in the fridge for up to 3 days.
Syns 6 – makes apx 12 tablespoonfuls making it just half a syn per tbsp
Ingredients and method to make the stuffing
Pre heat oven to Gas 6, electric 200, fan 180
1 piece of Lo-Dough or apx 28gms of leftover pieces cut with a pair of kitchen scissors into 1cm pieces – see Part 4 *** below for using leftovers for this recipe
1 tbsp dried sage
1 stock cube (I used chicken)
1 egg beaten
1/2 Onion finely chopped
Using a food processor, blitz the Lo-Dough into breadcrumbs and place in a bowl with sage and crumbled stock cube
In a non stick frying pan over a low to medium heat gently fry the onion until soft. Add a tbsp of water and cook for a further minute
Add the onions to the bowl and stir. Add the egg and stir.
Using your hands divide the mixture into 4 or 5 portions. Shape each portion into a small ball pressing firmly round and round in your hands until it holds together
Place on a baking tray sprayed with frylight. Spray the stuffing balls with frylight and place in the oven. Bake for 10 mins.
1/2 syn per stuffing ball when making 5
Ingredients and method to make the filling for the Festive Slice
100ml skimmed milk
1 tbsp cornflour
1 tsp dried sage
1 pinch of dried minced garlic granules
Fresh ground salt and pepper
40gms Cooked and finely chopped chicken breast
1 bacon medallion grilled and chopped into apx 1cm pieces
1 tablespoon of Red Onion and Cranberry Relish ( see recipe above)
1 Lo-Dough Perfect Stuffing Ball chopped into apx 1cm pieces ( see recipe above)
In a small saucepan place all ingredients apart from the seasoning and heat on a medium heat stirring all the time until the mixture starts to bubble. It should be nice thick and creamy. Season to taste. Set aside.
To build your Lo-Dough Festive Slice
2 pieces of Lo-Dough
1 beaten egg
5gms grated Parmesan
Warm to hot water for sticking the slice together
First cut the round edges off your Lo-Dough to form a square.
On one half of the square with a sharp
Knife cut slits into the Lo-Dough as per below.
Repeat the above with the second piece of Lo-Dough. *** You will be left with apx 25gms of Lo-Dough cut off. You can use this to make the stuffing
Grease a baking tray with spray oil and lay the Lo-Dough squares on the tray. With a pastry brush or your fingers brush the edges of the squares with the warm to hot water.
Divide the cooked filling between both pieces – laying on the side with no slots keeping it away from the edges. Fold the slitted side over and press edges together. Go around the edges pressing them together with a fork to secure.
Baste the folded Slice generously with beaten egg. Sprinkle the grated Parmesan on top and bake in the oven for apx 15-20 mins until golden brown.
186 cals per slice
Syns 3.5 each – please check syn values yourself to protect your own weightloss
Lo-Dough can be purchased here