I'm planning on making puff pastry mince pies, bought ready made puff pastry even. But I've just realised I don't know how to work with it! I usually make shortcrust, know what I'm doing with that. Ok, I know I can't scrunch puff pastry together, the layers must be preserved. Do I put milk, egg or nothing on the top? Do I need to grease the baking tin? Anything else I should be careful of? Thanks for any help!
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Puff pastry help!
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They're pretty easy to use, Metsa. Just make sure that the sheets don't dry out (if you're using the sheets). Maybe this will help:
Posted 3 years ago by FondaHonda #
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Metsa, are you doing puff pastry or the thin pastry sheets (filo sheets)? The sheets are hard to work with but the puff pastry is easy.
Posted 3 years ago by WillowandWindismom #
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Oh, no worries, Metsa. That stuff is easy to work with! You really don't need to oil your baking dish, as the puff pastry has butter in it. You can roll it out as thin as you need and it's still going to puff beautifully. I do put an egg wash on all of the exposed pastry surface. (one beaten egg yolk with a bit of cream) That makes it brown and look shiny.
What are you making?
Posted 3 years ago by WillowandWindismom #
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