| Mairi |
Hi!! I'm new. Thanks for having me. Looks like a great forum.
:)
I am going to make those little individual pot pies this evening and
I'm using frozen puff pastry for the crust over the top. For anyone
that's used this puff pastry, do I crimp it over the sides of the
dishes or do I cut a bit smaller than the dish and just allow it to sit
on top of the filling?
Any advice would be much appreciated. I look forward to getting into
some of the other threads!
--
Mairi
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| Andy |
Mairi wrote:
>
> Hi!! I'm new. Thanks for having me. Looks like a great forum.
>:)
>
> I am going to make those little individual pot pies this evening and
> I'm using frozen puff pastry for the crust over the top. For anyone
> that's used this puff pastry, do I crimp it over the sides of the
> dishes or do I cut a bit smaller than the dish and just allow it to
sit
> on top of the filling?
>
> Any advice would be much appreciated. I look forward to getting into
> some of the other threads!
Mairi,
Welcome to r.f.c.!
Roll out the puff pastry to make thinner top crusts so they're not "top
heavy". I'd crimp the outside edge so the top crusts don't just float
around when they're finished.
All the best,
--
Andy
http://tinyurl.com/dzl7h
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| Floor Model |
hi, I'm new too. I crimp mine to form a seal and it works pretty well
for me.
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| Melba's Jammin' |
In article <Mairi.1wswnz@news.foodbanter.com>,
Mairi <Mairi.1wswnz@news.foodbanter.com> wrote:
> Hi!! I'm new. Thanks for having me. Looks like a great forum.
> :)
Give it time.
If this is your first visit, accept a word to the wise, lovingly
offered: Don't go criticizing the locals for their behavior. Such
criticism will do NOTHING to change the offending behavior and it WILL
get a fair amount of crap heaped your way. If you are offended, find a
newsreader with killfile capability and learn to use it.
Welcome to the fray. And I think I'd try to anchor the puff paste to
the pie plate rather than just plunking it on top of the filling. If
you do the other, though, that's okay, too. In fact, do some one way
and some the other; then you'll know for sure for next time which you
prefer.
> I am going to make those little individual pot pies this evening and
> I'm using frozen puff pastry for the crust over the top. For anyone
> that's used this puff pastry, do I crimp it over the sides of the
> dishes or do I cut a bit smaller than the dish and just allow it to sit
> on top of the filling?
>
> Any advice would be much appreciated. I look forward to getting into
> some of the other threads!
--
http://www.jamlady.eboard.com
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