Chicken and mushroom pie using shortcrust UF fiberflour for the base (no need to blind bake) then a "puff" pastry lid using a recipe off the QueenKeto website for keto flaky sausage rolls. The pastry comes out more like a very light flaky texture rather than puff pastry as such. The pie filling could be adapted from most chicken and mushroom pie recipes made from scratch just subbing UF fiberflour as appropriate. For my pie I just fried some mushrooms and a little onion. stirred in a tbsp of UF fiberfour, then chicken stock, a splash of double cream and a pinch of mixed herbs and white pepper, then mixed in chopped precooked chicken breast. Cool before using for the pie filling or the pastry will melt into it.
How would your UF short crust pastry work for the lid, certainly cut down on the work involved. Looks fantastic, must try one, cheers
I've previously made a UF shortcrust pastry steak pie too which was also good. I used half softened butter to UF flour whizzed together in the food processor, then whizzed in enough beaten egg until it forms a ball. The puff pastry recipe looks complicated but is actually pretty simple and makes enough for 2 pies, uncooked pastry can be kept in the fridge for about a week or frozen. I've also made a suet steak & kidney pudding with great success, FF is amazing stuff! I'll post of photo of that too next time I make one.
Here's another photo showing the shortcrust pastry side of the pie - you can see how the lid looks flakier in comparison: