Puff pastry - where did I go wrong

Mamae

I hope someone can tell me where i went wrong today. Made a steak and kidney pie with a puff pastry lid. don't think I over rolled the pastry and wetted the rim of the pie dish but the pastry has risen and shrunk away alot from the edges of the dish. Looks very silly as I now have puff pastry in the middle sitting on top of the steak and kidney.
Will anyone out there share their pie making secrets, did a search but couldn't find the answer I was looking for!

buxtonrabbitgreen

not very moneysaving but you can buy it in ready rolled sheets in the chiller section of your supermarket. That way it should stay the same size.

Barneysmom

It does sound like it's been overstretched, or maybe you might have cooked it a bit too quickly, or too high in the oven?

Mamae

Barneysmom you might be on to something............

Pink.

Hi Mamae,

This is how I make a pie using puff pastry. I always let the filling go completely cold and try to use a dish with a rim.

Roll out the pastry to a larger size than your dish and cut out a strip of pastry and press it down over the rim of the dish.

Brush the strip with egg wash then gather up the remaining pastry (on your rolling pin) and unroll it over your pie.

Press down on the edges and trim the excess pastry off, then use the back of a fork to mark the edge of the pie to help the seal. Next, using your hand or the flat edge of a knife, tap the edge of the pastry the whole way around your pie.

Use the tip of a sharp knife to make a whole in the centre of the pastry topping to allow steam to escape and use any excess pastry to make a pattern...I usually make pastry leaves around the hole. Eggwash the top and cook in the oven at 180 degrees until it's golden brown and well risen.

Alternatively, If I'm in a hurry a good 'cheat's' method for making a puff pastry pie is to cook the filling and pie top separately. Roll out your pastry and cut into portions. Cook on a greased baking sheet and pop a slice of the pastry topping on top of the hot 'pie filling' when it's on the plate.

Pink

rosie383

Can't find a thread on what I'm after, but feel free to move me if I'm in the way!

I defrosted some puff pastry and have some cooked chicken left over. Is it possible to make a plate pie using puff pastry? I tried before, but, once the top was lovely and crisp and golden, the bottom was completely raw. Should I just use it as a top rather than as a plate pie?
Mind you, I love your idea Pink, to cook separately. Will look the same on the plate and definitely taste good.
I was going to make some pastries for visitors so I could just cook a bit extra just plain for the pie.

So, is it possible to make a plate pie using puff pastry?

SpikyHedgehog

rosie383 wrote: »

Can't find a thread on what I'm after, but feel free to move me if I'm in the way!

I defrosted some puff pastry and have some cooked chicken left over. Is it possible to make a plate pie using puff pastry? I tried before, but, once the top was lovely and crisp and golden, the bottom was completely raw. Should I just use it as a top rather than as a plate pie?
Mind you, I love your idea Pink, to cook separately. Will look the same on the plate and definitely taste good.
I was going to make some pastries for visitors so I could just cook a bit extra just plain for the pie.

So, is it possible to make a plate pie using puff pastry?

I don't know if it is, as all the commercial ones I've had with puff pastry tops have shortcrust bases. Or is that to save money? I think you'd need to make sure the oven was hot first & maybe put the pie plate on a baking sheet heated in the hot oven (stick the baking sheet in while the oven heats up) to make sure it cooks from the bottom as well as the top?

I do like Pink-winged's idea, and it would look good as you say (my pies never look lovely when dished up like the ones in books...).

Callie22

You'd be able to make sort-of 'pasty' type things with puff on the bottom and the top, but you can't really use puff pastry on both the top and bottom of plate pies as it just tends to go really sloppy and slimy - I'd imagine it's because of the lack of 'air', so all of the fat just melts into the pastry rather than 'puffing' the pastry up as it should do. Pasties tend to work because you've got the hot baking tray underneath and you haven't got as much filling.

bexster1975

I would just say OP, very moneysaving would be to buy the JusRoll all butter puff pastry block reduced to clear at tescos stores (apparently Nationwide) for 65p a block. It is frozen and has a use by date of Summer 2012.

Hope it works out better next time.

bexster

Edit: And then realises it is likely OP has managed to sort out pastry problem in last two years!

rosie383

bexster1975 wrote: »

Edit: And then realises it is likely OP has managed to sort out pastry problem in last two years!

:D:D Love it!