Top with diced onion, carrot and/or swede. Substituting Puff Pastry with Pie Dough. The filling can be made up to three days ahead and chilled or frozen for up to three months. ( Use a plate as a template for this) Lay some thinly sliced potato across centre of one pastry disc. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Press the crust firmly against the bottom of the plate. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Nicely whisk an egg yolk and brush the pie for a nice glaze. It's still … Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. If your recipe says to bake the pastry before adding fillings, you'll want to … Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. I did go for the convenience of using ready-made puff pastry as I'm generally too lazy to make pastry from scratch. Re-roll your trimmings to make a decoration if you like. It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base. ... For the pie crust. Leave to stand for a few minutes before serving. Finesse Your Fillings. Contained in either shortcrust or puff pastry, the humble pie has even made its way into high end cuisine. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Divide the block of Shortcrust pastry into six even pieces, roll out each, as described in the ‘Best results for Rolling out Shortcrust Pastry’ pages, large enough to cut out a 17.5 cm/7″ disc. Separate egg yolk from the white. To make the pie, heat the oven to 220C/200C fan/gas 7. Preheat the oven to 180°C (350°F). Dock It. Trending. Add the butter and rub in with your fingers until the mix looks like breadcrumbs. Spoon 1½ tbsp of mincemeat into each hole, then use some of the beaten egg to brush around all of the holes. Allow to cool a little, then serve warm. Lay a sheet of puff pastry on a floured surface and use a rolling pin to roll it out a little, so it's 5 cm bigger than your fairy cake tin. You will be left with 12 flat-topped pies. Lay the other sheet of pastry on top and press to seal. To make the filling, heat the oven to 160C/140C fan/gas 3. Use one sheet of pastry to line the bottom of an 8 inch (20 cm) pie dish. Stir in the leeks, and cook until they begin to soften. The Tarte Tatin first appeared in a French hotel in the late 19th century. Roll out the pastry in one direction until … Add some margarine into the mixture. Press each one around the edges to make sure they're well sealed. Brush the pie heavily with egg yolk. If you've ever wanted to make puff pastry from scratch, this is the recipe. Cook for about 5 - 10 … Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Puff pastry is delicate, so be careful not to weigh it down with … Puff pastry turnovers. Quote BBH25. Sprinkle some flour on a clean surface and knead the pastry out carefully. Cut your puff pastry into approximately 2½” squares, and press each square into a cupcake tin. Make a few little slits in the centre of the pie and bake for 40 mins until golden. https://www.bbc.co.uk/food/recipes/how_to_cook_steak_and_15585 The pies should slip out of the tin, leaving you with 12 puff pies on a baking tray. Step 2 Peel apples and cut them into thin slices, using enough apples to densely fill the pie plate and form a slight mound. Take the second half of puff pastry to cover the pie with it, thoroughly pressing every corner and edge of the pie. 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