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silver...@charter.net silver...@charter.net is offline
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Default Well, THAT was fun. And tasty.

On Sunday, April 25, 2021 at 4:15:02 PM UTC-4, wrote:
> On Sunday, April 25, 2021 at 11:12:07 AM UTC-5, wrote:
> >
> > Something I've been wanting to try for a while: Using puff pastry as a top crust on a pot pie. Turkey, vegetables (onions, celery, carrots, mushrooms, potatoes), home made stock, butter, flour, thyme, poultry seasoning, S&P.
> >
> > It turned out really neat looking, so thought I'd share (OK, boast :-) ).
> >
> >
https://photos.app.goo.gl/uh56kfqcYVUnh2zv5
> >
> > Served with the first asparagus of the season from the garden.
> >
> > Silvar Beitel
> >

> That's a beautiful crust and I'm sure the filling was just as tasty
> as the top was perfectly browned. Mmmmmmmmm


Thanks. It was. The trick is to bake it long enough to get the center part of the crust to puff up but not so long that the periphery burns.

I usually just do a standard pastry crust or occasionally a biscuit crust, but puff pastry beckoned me so I just *had* to try it.[1]

Sorry, no pictures of the innards.

[1] Puff pastry is one of those things that's interesting to make yourself. Once. It's a fair amount of effort and commercial frozen puff pastry is not expensive. We have been shopping on-line because of the plague and the market we've been picking up from doesn't carry sheet puff pastry. However, our household is now all at 2 vaccine shots plus 3 weeks, so off I went to my preferred market in person this past week for the first time in months and I loaded up on stuff I couldn't get anywhere else, including puff pastry sheets, so just *had* to use some.

--
Silvar Beitel