Just roll pastry question/ help please

Tomato

Hi
I am making chiken and leak pie now.
Recipe said to get ready roll pastry. do I just use it on top of the dish, or do I line the dish with it, prebake it, then put the chicken in, then roll another piece of pastry (unbaked) on top and bake?

sorry, for a rushed plea - have friends coming for dinner and am panicking.

thank you.
xx

Penelope_Penguin

Tomato wrote: »

Hi
I am making chiken and leak pie now.

I hope your chicken and leek pie doesn't leak :eek: :rotfl:

As to your question, I only put pastry atop pies as I like lots of filling

Penny. x

Tomato

Penelope_Penguin wrote: »

I hope your chicken and leek pie doesn't leak :eek: :rotfl:

As to your question, I only put pastry atop pies as I like lots of filling

Penny. x

my spelling is my downfall...:rotfl:
Thank you for a quick response. Would you use all the 375g packet of the pastry to stick it on top?

balmaiden

If I was you I would just do a pastry topping. Easier, quicker and just as nice. Some people find a pie with pastry top and bottom a little stodgy. Enjoy your evening.

Trinny

Hello there

Dont panic - you have a few options.:D

I am a massive fan of Jus Rol ready made pastry. If you have shortcrust pastry for the pie - you can line the bottom of the pie dish - bake it blind - ( as in just the pastry crust)and then add the filling, top with pastry lid and bake according to the instructions on the side of the box of pastry.

Alternatively - and this is the quickest if you have puff pastry - fill the pie dish with the filling, and top with the puff pastry - bake as on the side of the box, you can do this with shortcrust too. ( Shortcrust is the blue box and puff is the red box)

Remember

1. Shortcrust can be used top and bottom for the pie - but you have to bake the bottom separate - otherwise it goes soggy

2. Shortcrust and puff can be used for the top only pie. - the quickest option and one used in most pubs these days.

Best of luck

Trin

Tomato

balmaiden wrote: »

If I was you I would just do a pastry topping. Easier, quicker and just as nice. Some people find a pie with pastry top and bottom a little stodgy. Enjoy your evening.

Good point about stodgyness. Thank you and thank you.:A

2009ismyyear

Probably a bit late now for tonight's meal, but even though I like pies I tend to cook the pastry separately already cut into squares and put one on top of the 'filling' when served. Saves the hassle of cutting a pie!!

zippychick

2009ismyyear wrote: »

Probably a bit late now for tonight's meal, but even though I like pies I tend to cook the pastry separately already cut into squares and put one on top of the 'filling' when served. Saves the hassle of cutting a pie!!

I would feel genuinely cheated if someone handed me a plate of pie filling with a little square of pastry on top! :rotfl:

rachbc

2009ismyyear wrote: »

Probably a bit late now for tonight's meal, but even though I like pies I tend to cook the pastry separately already cut into squares and put one on top of the 'filling' when served. Saves the hassle of cutting a pie!!

This is one of my pet hates in pubs - you loose out on that yummy gooey underside of pastry were the gravy/ sauce has seeped in a little - its not a pie its casserole with a side of pastry!

2009ismyyear

zippychick wrote: »

I would feel genuinely cheated if someone handed me a plate of pie filling with a little square of pastry on top! :rotfl:

But how about if it were a BIG square of pastry ?

2009ismyyear

rachbc wrote: »

This is one of my pet hates in pubs - you loose out on that yummy gooey underside of pastry were the gravy/ sauce has seeped in a little - its not a pie its casserole with a side of pastry!

Which is one of my pet hates - ugh soggy pastry!!! :rotfl: