The only time I have had thoroughly cooked puff pastry was in France from an artisan bakery. To get a proper puff out of the pastry for a pie is to cook the filling seperately and the pastry separately and pastry cut slightly wider than the pie, not only that but to turn the cooked top of the pastry over to the under side and continue cooking it and it will really raise itself high, the layers will separate and show and it will be thoroughly cooked and then to placed on the pie.
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Create a free Team What is Teams? Learn more. How to get puff pastry to cook right through Ask Question. Asked 8 years, 8 months ago. Active 3 years, 6 months ago.
Viewed k times. Improve this question. Aaronut When you were placing the puff pastry over the stew filling, was the filling cold or hot? Would a convection oven help? Hello and welcome to Seasoned Advice, user! You may find our tour , Seasoned Advice Meta , and help center useful. Please check them out if you have time. Have fun and good cooking! Add a comment. Check after 15 minutes as it's easy to burn the edges from cooking for too long.
Where the filling of the pastry is very moist or is cool and likely to lower the pastry cooking temperature inside the pie, the oven temperature should be the same, but you may need an extended cooking time of up to 40 minutes to ensure the pastry puffs up properly. Check regularly to ensure it does not burn. You can lay a sheet of aluminium foil on over any areas that look as though they may get over cooked. Use the baking time in the recipe as a guideline, and rely on your eyes as well.
You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well. How to tell if Puff Pastry is done baking? I totally looked like a gourmet pastry chef and everyone asked for the recipe! I had found my new "signature" recipe. Since then, I have attempted to make it again, and not once has it come out as well. I'm giving the recipe 5 stars because I know it is great when it works, and that it is "operator error" on my other attempts.
I tried this yesterday the hardest part I found was the rolling out if you have bad arthritis in hands or wrist stay away from this recipe and go to your local store. The recipe does not indicate how many "sheets" it makes. So by doing some investigative work it should produce 6ish sheets. So I cut my big chunk of pastry into smaller peices and froze them. I did use small amt for testing it is ok but think I really prefer the store packages it saves me alot of work and pain!
I did as exactly as recipe said and changed nothing. As I was a bit skeptical about this I did a youtube search to make sure I did the turns and rolls properly. I don't mind hard work on recipes or even things that are a bit time consuming but personally with my RA I think it is easier on me to buy it.
It is a good recipe I made some kind of "hot pocket" things with the dough and they have served me well for lunch food so far. Will make again but I might try to add some herbs to the dough just to flavor it up a bit more. This was much more authentic than the other puff pastry recipe that called for sour cream. However I thought it used too much butter. I used this in the puff pastry salmon recipe and blackcurrent pastry tart recipe on this site and they were great.
Gave a really gourmet presentation too. Rob's Girl. A lot of work but altogether simpler than I expected. I followed the suggestions of others and used the freeezer instead of the fridge for the cooling part of the process but otherwise stuck to the recipe. Maybe I screwed up some of my first "turns" because when it baked up it only puffed a little even though I had turned it about 8 times or so.
I think I may have forgotten the "turning" part and just done a bunch of folding at first or something silly like rolling the wrong direction in relation to the folds Oh well!
The presentation was professional looking and the texture and flavor were also spot-on for my expectations of deliciousness. An awesome recipe my go-to for anything involving puff pastry!
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