I am making a pie tonight, and have a nice beef stew filling in the oven, but I'm afraid it might be too wet. Should I take some of the liquid out before it's too late? And how long does it take to cook th epastry? I am going to make two, in ceramic oven-proof dishes.
cgvl,
Aug 6, 10:17pm
make the liquid firm ie thicken it if necessary. I also pre cook the filling which I am presuming you are doing and then let it cool down before putting into pastry. Pastry needs a quick oven, I use 200C for about 30-45mins or until pastry golden brown.
mazzy1,
Aug 6, 10:53pm
Thanks cgv - yes I am cooking the filling just like a casserole in the oven. I have scooped a large amount of the liquid out now, and if it's still a bit runny i will thicken it later. I didn't know that about the pastry - I don't cook it very often, so that's good advice! !
1jack,
Jan 6, 12:40am
can someone tell me how you get the jelly like thick sauce in a pie like you get at the bakeries? i find even with a thick gravy once it is hot is is runny
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