burst pies!!

mandy_moo_1

Damn!! I've just made a load of chicken pies, and they've burst!! :mad: i made cuts in the top of them all, but they still burst outa the sides!! i sealed the top and bottom of the pastry with milk, and i was using puff pastry....any tips on stopping this happening again please?

thriftlady_2

They're never burst in the photos in cookery books are they?

Mine always seem to do this too,I think the secret is to really pinch the two layers of pastry together as well as using milk/egg/water to seal.HTH

Anne_Marie_2

Sometimes this can happen if oven is too hot, or you leave them in for just that bit longer than necessary - has happened to me on more than one occasion!:rolleyes:

When sealing pastry, I use milk and firm down with thumbs all the way round, then with a knife, (just normal cutlery knife) go round edges sort of chopping in sideways (this is difficult to explain for a very easy thing!) which gives a stronger seal.

apprentice_tycoon

Although you cut a hole in the tops, do you think that they could have sealed up again? as they rose they might have joined up again, especially if you glazed the top crust. Also egg can make a better glue to join the tops as it will cook hard like an egg does in a pan.

Queenie

mandy_moo_1 wrote:

Damn!! I've just made a load of chicken pies, and they've burst!! :mad: i made cuts in the top of them all, but they still burst outa the sides!! i sealed the top and bottom of the pastry with milk, and i was using puff pastry....any tips on stopping this happening again please?

Sounds to me like you've simply put too much filling into your pies

mandy_moo_1

Queenie wrote:

Sounds to me like you've simply put too much filling into your pies

Yep...i think you could be right :embarasse i never thought of that....thanks for all the other tips as well x