Just roll pastry question/ help please

zippychick

2009ismyyear wrote: »

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

Dunno - i would just wonder why they hadn't just cooked it as a pie

Agapanthus

I'm with the gooey pastry faction. If it hasn't been cooked on top of the pie then it just doesn't taste right. However pastry on the bottom as well just seems to make too much stodge.

A bit late for tonight I know, but my DH seizes on any pastry trimmings (especially if it's puff pastry) to make cheese straws. Great served with drinks before dinner.

Just roll grated cheese and a dash or two of worcester sauce in between layers of pastry and bake for 10-15 minutes.

Tomato

Thank you all!
My debut chicken and leek pie was a total success.:j My guests and family devoured it in no time.

For the next attempt I am going to bake the crust separately. It did not rise as much as I would’ve liked it to, and I do like it thick.

And I had a really good night.
xx

2009ismyyear

Tomato wrote: »

Thank you all!
My debut chicken and leek pie was a total success.:j My guests and family devoured it in no time.

For the next attempt I am going to bake the crust separately. It did not rise as much as I would’ve liked it to, and I do like it thick.

And I had a really good night.
xx

Well done - great that you enjoyed the evening too

Ballerinacaz

Tomato wrote: »

For the next attempt I am going to bake the crust separately. It did not rise as much as I would’ve liked it to, and I do like it thick.

Just a thought (never tried it so not sure how well it would work) but how about cooking the pastry separate so it rises nicely, but still cutting it to the shape of the pie, and then for the last 5-10mins of pie cooking pop it back on top? As then the gravy etc would leak in a little but not as much and the pastry would still rise?
Just an idea xx

Tomato

Ballerinacaz wrote: »

Just a thought (never tried it so not sure how well it would work) but how about cooking the pastry separate so it rises nicely, but still cutting it to the shape of the pie, and then for the last 5-10mins of pie cooking pop it back on top? As then the gravy etc would leak in a little but not as much and the pastry would still rise?
Just an idea xx

That is exactly my plan for the next pie. Thank you, Ballerinacaz

natlie

If you put the shortcrust pastry in the bottom of the dish brush it with egg before blind baking - makes it waterproof - no soggy filling

jcr16

i went through a stage where i just couldn't make pastry for love nor money every recipe even my trusted ones didn't work. So i only ever made a pie with a pastry topping.
But i have since found a fantastic recipe ( seems to be fool proof,lol) and the pastry is really gorgeous, hubby said it is melt in the mouth. so now i always do a top and bottom and have to say imo a pie should have a top and bottom unless is a potato topped pie ( ie shepards pie, fish pie etc )