Quick Answer: Why Is Shortcrust Pastry Used For The Base Of A Meat Pie Instead Of Puff Pastry?

How do you make puff pastry for a pie?

Roll the pastry out on a lightly floured surface with an extra 2 inches around the pie dish.

Place your filling inside the dish ensuring that the majority lies in the middle.

Mositen the rim of the dish with water.

Lift the pastry using your rolling pin and drape over the pie dish..

Should I blind bake puff pastry for a pie?

I make individual chicken pot pies using fresh puff pastry I made myself. Although it’s not absolutely required, I always blind bake the crust bottoms. It makes for a more consistently crispy and flake crust too and bottom, and since I make individual pot pies, the bottom is what people see on their plate when serving.

What makes a good shortcrust pastry?

The perfect pastry is soft and ‘short’, or crumbly. Make sure all your ingredients are cold before you begin. This will help keep the pastry light and crumbly. When rolling out pastry, use a minimal amount of flour, as too much flour can dry the pastry out and toughen it.

Can I use puff pastry instead of shortcrust?

Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases. … When making a pie, many cooks use shortcrust on the bottom and puff pastry for the lid.

Can Puff Pastry be used as a pie base?

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.

Should a meat pie have a pastry bottom?

Wulf says the Oxford English Dictionary defines a pie as “a baked dish of fruit, or meat or vegetables, typically with a top and base of pastry”. However, my Sixth edition of the OED describes a pie as “encased in or covered with pastry”. The online version of the OED says a pie “frequently also has a base and sides”.

What is the difference between shortcrust pastry and pie crust?

Shortcrust pastry (called pâte brisée in French) does not puff up in the oven because it does not have any leavening agents. … Shortcrust pastry is made with half the amount of fat as flour (mass wise). Shortcrust pastry is the same thing as pie dough. Shortcrust pastry is the same thing as tart dough.

Which is the richest type of pastry?

PuffPuff This is the richest type of pastry since it contain equal weights of fat and flour. The method of incorporating the fat with the flour is different from shortcrust and Flaky. 6. Rough-puff crust This is somewhat similar to the flaky pastry, but the fat is incorporated in a different way.

Should you Precook shortcrust pastry?

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.

How long should I blind bake shortcrust pastry?

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

How much pastry do you need for a pie?

The rule is to deduct two from the diameter of the pie dish (in inches) which gives you the required weight of flour required, in ounces. So if you’re using an 8 inch pie dish you deduct two, giving six. So you’ll need 6oz of flour to make the pastry to fit the dish.

What is the best fat to use in shortcrust pastry?

Shortcrust is traditionally made with a combination of lard and butter. Lard lends a superior shortness but lacks the flavour of butter, so we generally use all butter. Herb rich shortcrust pastry: Add ½ to 1 tbsp chopped herbs such as thyme, rosemary, oregano or sage to the crumb mixture before the liquid.