Hello all, good wishes to you.
Have just finished making a chicken pie for tonight's supper (polishes halo) using bought puff pastry (hands halo back) in my defence, buying it ready made means I don't deplete the apparently dwindling flour stocks (reclaims halo)
Anyway, I've always been in the habit of going round the rim of the pie with a knife, sideways on sort of putting small cuts/debts into it to (supposedly) help it to "puff up"
Do you do this, or is it only me?
PS I follow this with creating a scalloped edge with the handle of a teaspoon, then making pastry leaves to go in the middle, and even a tassle, on occasions! Looks impressive, can distract from the actual quality of the pie!
Good Morning Friday 19th April 2024