Do you think these could be put into the pastry in advance then brushed with egg and cooked when needed? Or do you think that would just make for soggy pastry?
Not sure seeing as there is cream in them. Do a trial run. Sound nice.
darlingmole,
Aug 2, 3:17pm
Hmmm, I wouldn't make the parcels and then let them "sit", I'd bang them in the oven right away.Annabelle Langbein (sp?) recommends that you have a baking tray in the oven whilest it's coming up to temperature and then to place your pie dish on top of that so that it ensures a crispy bottom rather than a soggy bottom.I've tried it and it works!!
margyr,
Aug 2, 3:18pm
probably would be ok, I would though put some baking paper on the tray and leave them prepared on what you are going to bake them on, keep in the fridge though.
obsidianwings,
Dec 11, 11:01am
Thanks guys. Interesting about preheating a baking tray, I find the key to a crispy bottom with a pie is to make sure the filling is cold, may try this and see what the results are like next time though.
Still unsure what to do about these parcels, think I might make the filling in advance, but not put in pastry until I have to
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.