puff pastry problems. Vego 'sausage' rolls. For smaller tarts, try using rice; it’s small enough to find the contours of an individual tart case with no problem. Remove the potpie from the refrigerator and lightly brush the beaten egg over the puff pastry. Keep unused product covered during storage. Cool fillings prior to placing on the puff pastry dough. Besides being an irresistible bite, the other beauty of this wrapper shortcut is that there is no frying, which always makes me happy. Brush the top of puff pastry with egg wash and they are finally ready to bake. Puff Pastry works best when cold. Classic puff pastry takes several hours to make with lengthy resting steps in the middle, but this Quick and Easy rough puff pastry recipe cuts it down to about 30-45 minutes (not counting the non-active prep time to freeze the ingredients). Try to avoid this by rolling out gently on a lightly-floured surface, regularly turning (ideally every one to two rolls). Defrost it on the counter for 30 minutes, but make sure to use it or put it in the refrigerator. Solution - Use more dusting flour; Work in a cooler room, or at a cooler time of day; Chill dough. Chicken Pot Pie. Published - Mar 18, 2019 Update - Oct 16, 2020 Veena Azmanov Words - 3933 words. Firstly, if you’re making a fruit pie, reduce your filling down first. Lower the temperature again to 325°F and bake for a final 15 to 20 minutes, or until the potpie is bubbling around the edges. Classic Puff Pastry from Scratch - Pate Feuillettee. Read on to discover Richard Burr’s advice on creating perfect pastry…. As part of our series of troubleshooting articles, we called upon some of our famous baking friends to solve your common kitchen disasters. It wasn’t though. They’ll come out lovely. If you open the oven during this process, the puff will deflate and flatten again, so don’t open the oven at all during the first 75% of the bake, and then stick to the recommended cooking time. For meat, fish or vegetarian pies, reduce your filling down for a little longer; this will not only stop your pie leaking, but also give you time to develop more depth of flavour. The pastry can loose its original presentation and overall texture. Placing the dough in the freezer, to take it from relaxed to super chilled, can prevent shrinkage. Richard’s solution: The trouble with pastry is that you need to be accurate; too much water and you’re left with shrunken, tough pastry, too little and it stays dry and crumbly. Prove the croissants at room temperature until they are nice and big, then whack them in the oven. Leave a comment below…, Subscription offer: save 44% and receive a brand-new cookbook. About 20 minutes to read this article. Light and crisp, it is flaky pastry that can rise to several times its original thickness when baked. Lightly dust the work surface with flour prior to handling but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together. Cover with the apple slices. A puff pastry that has gone bad will have undesirable changes in smell and appearance. Keep the puff pastry chilled until you are ready to use it. Pastry Shrinks When Cooked Because pastry is tense after being rolled out, it needs to relax in the fridge for at least 30 minutes before cooking. Products made from puff pastry sheets, slabs and squares were not crimped properly. Work surface or dough is too warm to handle. Start studying Possible Faults in Pastry Making (Flaky/ Rough Puff Pastry). Browse Rebates and Save on Your Favorite Products, Individually Wrapped Super Savings for the Holidays. Dough was allowed to thaw and butter wept from dough, Keep thawed dough pieces refrigerated until ready to use, Puff pastry dough does not require proofing. 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