steak pie?

balmaiden

I would just put the pastry over the top. people will differ, but I find pastry top and bottom too much. Also puff pastry on the bottom would not rise and would probably go soggy.

tanith

I prefer my pastry crispy so I'd just put a pastry top on....

Cruiksl

Is it better to cool the mixture down before putting the lid on ?

Mrs_Thrify

Hiya, home made short crust pastry I would put on top and bottom of the pie but with puff pastry I would just cover the top.

balmaiden

No, I don't think it is neccesary to cool the filling down first. I have made pies with the filling either hot or cold and have not noticed any difference.

Mrs_Thrify

Cruiksl wrote: »

Is it better to cool the mixture down before putting the lid on ?

Not if the pie is going in the oven now as you would then be heating the meat up twice!

Cruiksl

Thanks for the advice.

Pie turned out lovely. Even the kids ate it. My cooking must be getting better - lol !

andrinaperry

I do this all the time for a second meal, i also put a few sausages in the stew to pad it out a bit my mum always did this. I am a pastry on top kinda girl,

Andrina

seasideshack

Hi

I hope someone can help me with my dilemma I am making a steak pie for tomorrow. I have the filling ready and the shortcrust pastry chilling in the fridge. Is it better to assemble the pie now and either bake it and reheat tomorrow. Assemble and keep it in the fridge ready to bake, or assemble in tomorrow just before baking? I am going to be a bit pushed for time when I get home and was hoping to have it ready to go in the oven.

thanks
Angie

tanith

If it were me I'd assemble it now and bake fresh tomorrow.. make sure the filling is quite cold before you put the pastry lid on though..