Do any of you still "knock up" ( puff pastry!) And I don't mean make!

Fish for us today and yes, always knock up the pastry

Yes I always knock up the edges of a puff pastry pie. It kind of looks a bit more professional, haha, and makes me feel virtuous ?

We may be having chicken, or mince, or whatever surprises are in the delivery.

Oh, feel guilty now for not having fish

It's just that with Mr P in charge of shopping, we seem to have a glut of chicken!

He did buy some fishcakes, but I'm checking dates and trying to use things in date order.

I'm waiting to see what surprises come in my food delivery! Could be fish or not.

I’d forgotten about knocking up! I rarely use pastry now, my waistline likes it too much. I use a fork to make pretty patterns on the edge of short crust.

Speaking of knocking, a group,of friends and I once went to a knocking shop when I lived in Nigeria. . When we got there, we discovered it wasn’t at all what our imaginations had told us, it was a part of the manufacturing process of making traditional dyed fabrics.

Fish for us too. Seafood risotto, using up the dead mushrooms etc.

It's always fish chez nous on Good Friday.

I rarely make a pie and if I wasn't in lockdown I would be hotfooting it round to Phoenix Towers in time for dinner!

If I do , I use a knife or, with short crust, I fork it iyswim.

Oh phoenix I remember my mum doing that too, and yes in the days when I mad pastry I did. Your pie sounds delicious. I would ask for a slice except that today I have a leg of lamb in the slow cooker and I am (hopefully) looking forward to that tonight.

Yes I knock up my puff pastry edges with a knife too. It's nice to see the layers of pastry revealed when its baked and puffed up, especially the contrast of the knocked up edge compared to the egg brushed pie.

It's been many years since I saw anyone refer to it as that, so your post made me smile Phoenix

DENTS, not debts!