How do you make Jamie Oliver chicken and mushroom pie?

Asked By: Lilah Hacker, date: 20.09.2021
Answered By: Callie Sneed, date: 30.09.2021

How do you make Mary Berry chicken pie?

Asked By: Liliana Landry, date: 08.02.2021
Answered By: Bentley Velasco, date: 12.02.2021


  1. 6 skinless chicken legs (thigh and drumstick)
  2. 4 celery sticks, diced.
  3. 4 bay leaves, roughly sliced.
  4. 200ml/7fl oz dry white wine.
  5. 300ml/10fl oz chicken stock.
  6. 250g/9oz smoked back bacon (about 7 rashers), cut into small pieces.
  7. 1 large onion, roughly chopped.
  8. 50g/1¾oz butter.

Can you use puff pastry on the bottom of a pie?

Asked By: Noelle Hancock, date: 19.08.2021
Answered By: Annabelle Marks, date: 23.08.2021

It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.

How do you make puff pastry for a pie dish?

Asked By: Jason Leary, date: 08.11.2021
Answered By: Avery Kidd, date: 14.11.2021


  1. When making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get cold before topping with pastry.
  2. Brush rim with water or beaten egg.
  3. Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Puff Pastry’ section and gently unroll it over the pie dish.

How do I keep my bottom pie crust from getting soggy?

Asked By: Brooks Boyle, date: 03.05.2021
Answered By: Jeffrey Hagen, date: 23.05.2021

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

How do you make Jamie Oliver puff pastry?

Asked By: Hadley Blackmon, date: 11.10.2021
Answered By: Grant Schwab, date: 26.10.2021

How to make perfect puff pastry

  1. Mix the flour with ¼ of a teaspoon of sea salt in a bowl, then cube and rub in the lard with your fingers until it resembles breadcrumbs.
  2. Slowly add 100ml of ice-cold water and mix it until you have a smooth dough (add extra water if needs be) – do not overwork.

Do I need to cook puff pastry before adding filling?

Asked By: Izabella Barraza, date: 21.06.2021
Answered By: Zane Dove, date: 30.06.2021

Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. If you’re making a tart or filled Puff Pastry, place it on the baking sheet before adding toppings or fillings.

What temperature do you blind bake pastry?

Asked By: Presley Craven, date: 21.08.2021
Answered By: Adrianna Stevenson, date: 04.09.2021

Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

How long should I blind bake puff pastry?

Asked By: Zoey Almeida, date: 15.11.2021
Answered By: Nina Cordero, date: 28.11.2021

Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity.

Do you poke holes in puff pastry?

Asked By: Emilia Mcconnell, date: 04.12.2021
Answered By: Lila Thompson, date: 06.12.2021

All you need for a puffy crust is a paring knife and a fork. — with puffed-up crusts, it’s easy to do. Just use a paring knife to score a border, then poke the inside with the tines of the fork. The edges will puff up and the center will stay down.

How do you seal puff pastry edges?

Asked By: Nicholas Stump, date: 31.01.2022
Answered By: Robert Rucker, date: 20.02.2022

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust. Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

How do you keep pastry from getting soggy on top of pie?

Asked By: Brayden Manuel, date: 16.04.2021
Answered By: Anderson Dickey, date: 21.04.2021

7 Tips to Help You Avoid a Soggy Pie Crust

  1. Use less water. Use the liquid amount as a guideline and sprinkle it on a tablespoon at a time just until your dough comes together.
  2. Blind-bake your crust.
  3. Fight the puff a better way.
  4. Egg wash.
  5. Seal your crust with chocolate.
  6. Drain the fruit.
  7. Use thickeners.

What does it mean to dock a pie crust?

Asked By: Bradley Goodwin, date: 17.11.2021
Answered By: Cohen Epperson, date: 24.11.2021

Dear Edna: Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. Crackers and flatbreads, unbaked pie shells and the like are docked so as steam builds up during baking, it has a means of escape, rather than causing the dough to rise.

Do you put egg wash on puff pastry?

Asked By: Kylee Bergman, date: 06.03.2021
Answered By: Leo Dinh, date: 12.03.2021

Use an egg wash to seal them shut and help them hold their shape. As a bonus, the egg will help your puff pastry achieve that coveted golden sheen. If you’re making a filled pastry, like a pot pie, for example, cut a few vents in the dough so hot air can escape and circulate as it bakes.

Why is the bottom of my puff pastry soggy?

Asked By: Reed Bryan, date: 03.02.2021
Answered By: Jaxson Lam, date: 07.02.2021

Richard’s solution: Soggy bottoms can be a right nuisance, even though they don’t really alter the taste of your bake. They are usually the result of either a filling that’s too wet in your bake or an under-cooked or thin pastry base.

Do you brush puff pastry with egg or butter?

Asked By: Vanessa Schneider, date: 19.09.2021
Answered By: Rylee Beckwith, date: 08.10.2021

Use a fork to push the raw egg through the sieve. (Egg wash makes it easier to brush over the pastry). Bake in the oven until golden and puffed. Brush the cooked puffed pastry with melted butter and toss through a bowl of cinnamon sugar.

What is the secret to puff pastry?

Asked By: Robert Bravo, date: 21.11.2021
Answered By: Alexandria Canfield, date: 26.11.2021

Can you brush puff pastry with milk instead of egg?

Asked By: Khloe Clifton, date: 08.04.2021
Answered By: Adeline Mason, date: 30.04.2021

For a crisp crust with a matte, classic pie appearance, use just milk. Many biscuits and rolls are brushed with milk or buttermilk to give them that finishing touch. For a little more shine than an all-milk wash, but not as much as an egg wash, use heavy cream or half-and-half.

Why do you chill puff pastry before baking?

Asked By: Lauren Pagan, date: 01.09.2021
Answered By: Anastasia Keener, date: 24.09.2021

Pastry should be at room temperature for rolling (to make it more pliable), but chilled before baking (so the buttery layers remain separate). Overworking will make the pastry tough, but leaving the pastry too thick will make it hard to cook all the way through.

Can you put parchment paper under a pie crust?

Asked By: Shelby Carranza, date: 21.01.2022
Answered By: Bryson Pate, date: 10.02.2022

Parchment is key to Susan Reid’s favorite method for pie crust (above). You’ll be amazed at how easy pie crust is with parchment as your partner. Remember to put the parchment paper under your pizza dough and the TOPPINGS on top, not the bowl!

Why did my puff pastry not puff?

Asked By: Marshall Cahill, date: 19.01.2021
Answered By: Tessa Noel, date: 26.01.2021

One of the most common reasons that your puff pastry didn’t rise is the baking temperature. Puff pastry needs to be baked in a very hot oven of about 400 degrees. This high heat is necessary to create enough steam in the oven, so the dough rises.

What is the purpose of a fat in an egg wash?

Asked By: Peyton Collier, date: 22.05.2021
Answered By: Claire Longo, date: 04.06.2021

Egg yolk and milk: The mix of protein from the egg and the milk leads to a high gloss finish, with the fat in the yolk provides nice light browning.

What temperature do you cook puff pastry at?

Asked By: Jasper Tan, date: 12.10.2021
Answered By: Abraham Leal, date: 22.10.2021

Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.

Why is my puff pastry raw in the middle?

Asked By: Edwin Vickers, date: 11.09.2021
Answered By: Kylie Streeter, date: 03.10.2021

If you are taking it out because it is getting very dark but is still not cooked on the inside, your temp is too high. You need to cook at high heat at first, because you want it to rise fast then bring down the temperature dramaticlly so it can maintain the height or fluffiness.

How do you stop pastry cracking when rolling?

Asked By: Melody Emerson, date: 20.06.2021
Answered By: Oscar Hollis, date: 01.07.2021

One or two cracks can be fixed by brushing with water and rolling the edges together to seal. Next time, allow the dough to warm up slightly if very cold and roll as evenly as possible near the edges to prevent cracking. Dough was kneaded too much after the water was added. Or, the dough wasn’t relaxed after rolling.

Why is my puff pastry leaking butter?

Asked By: Aidan Mcqueen, date: 14.09.2021
Answered By: Melody Hatton, date: 13.10.2021

This occurs because solid pieces of butter separate layers of dough prior to baking. When a pastry goes in the oven, those pieces of butter melt in the high heat and the small amount of water in the butter evaporates; this leaves little pockets of air in between the dough and creates distinct, separate layers.

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