The uncooked pastry can be frozen for up to one month before using. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. Beat the egg and water in a small bowl with a fork or whisk. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. In a food processor, add flour, sugar, salt and cubed butter. Sure, shop-bought puff pastry is fine most of the time. I have never used puff pastry. Butter the molds of the muffin tin very well to prevent the tart shells from sticking. In the savoury camp, there’s British classic Beef Wellington and French pithiviers and pissaladière – try Graham Campbell’s Fillet of beef wellington, Colin McGurran’s Ox cheek pithivier or Pierre Koffman’s classic pissaladière. package of Salted caramel chips into a double boiler on medium low heat Add 2 tablespoons of butter, ½ cup of heavy cream and cook until the caramel chip-mixture melts and the sauce consistency is smooth Lift the chicken onto a plate and tip the bacon pieces into the pan. Brush the edges with egg wash. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool. Add … Lift the chicken onto a plate and tip the bacon pieces into the pan. Recipe from Good Food magazine, March 2006. Any ideas thanks. This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. Granny’s Puff Pastry Apple Pie was THE BEST! Combine peaches,sugar,cinnamon,nutmeg and butter in a sauce pan,stirring occasionally,cook until sugar is melted and mixture is slightly thickened. Tip the flour into the pan and cook, stirring, for 1 min. The Method used to Make Pie Dough Vs Puff Pastry Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Do I cut out a round to use as a bottom crust and lay in the pie plan - add the filling- pre cooked? Prep Time 30 minutes Cook Time 30 minutes Pre- (or blind) baking a puff pastry can help keep the dough flaky when it is being used as a pie crust. Put your filling. Let cool and rest about 10 minutes before serving. Top with another piece of puff pastry… Sift the flour into a bowl. It doesn’t matter if the pastry isn’t exactly the right size - the important thing is that the corners are nice and square. Puff pastry is made from hundreds of paper-thin layers of butter trapped between hundreds of paper-thin layers of dough. Step-by-Step . Roll out pastry large enough to cover dish and with some spare. Steps for making puff pastry cherry hand pies. Preheat the oven to 425° F. Melt the 1/4 cup butter in a large pot over medium-high and saute the onion and carrot in it until tender and the onion is becoming translucent. temp. Fry for 5 mins until crisp. Perfect for breakfast, lunch, or brunch! It is related to Middle Eastern "phyllo" dough and was popularized in French cuisine in the 17th century. Ease one pastry square into a 9 1/2-inch deep glass pie plate. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough. My girlfirend just had a baby and I wanted to make something for her freezer. (Keeping the flour and bowl cold will help you to get a better result later and create nice layers of pastry.). Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. Quote BBH25. Straighten up the sides with your hands now and again, and try to keep the top and bottom edges as square as possible.