By iliketobake

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 12:52

Hi people,

Family coming over for chicken in whit sauce pie tonight, nothing special but last 2 days i haven't been able to make my mind up on which pastry shall i make and use for the top of the pie.

Any suggestions please?

depending on how many and if any replies i will count up and see if there is more of one than the other which will determine which pastry i shall make for top of pie.

I am doing chips with it, i find chips boring sometimes anyone got an ways of being able to spice the chips up a little?

Thank you,
Mat

Replies

By iliketobake

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 12:53

My family likes there food basic and never nothing fancy but i like to try and adjust it to be something a bit special but can't think of anything i could do to the chips to add some flavour or soemthing to them.

By Sam, worthing west sussex, uk

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 13:01

Puff!

nothing wrong with chips either!!!

By iliketobake

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 13:05

yeah it is not going to be puff pastry but the easier version of it which is Rough Puff. it Rough Puff does not puff much but gives a flaky texture.

By Loopy

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 13:07

I would use puff pastry. Yum! I'm fond of homemade chips although we don't eat them often. How about some spicy potato wedges or something instead? Luv, Loopy XXXX

By gerry

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 13:18

Saffy's Greek potatoes if you have time to turn them. I always do shortcrust for savoury pies.

By Yummy

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 13:25

Bake some large potates, (this afternoon) allow to cool a little and cut into wedges, drizzle with a little olive oil and sprinkle a mixture of herbs, garlic and a little parmesan before putting them into the oven when you are ready ( allow for about 30 mins, or until the skins are nice and crispy ) and serve as wedges with your pie and a nice crisp green salad.
Yummy
ps. Shortbread went down a treat on saturday with slices of fresh pinabpple, melon and strawberries. a lovely end to a fantastic curry night. !!

By Rob!!

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 13:28

Hi Mat...i got recipe for pot wedges on mi profile if interested...although already some good suggestions here xxx

By *Crumbs

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 14:31

Shortcrust for me with chips. Lovely comfort food. Can I come, please, iliketoeat?

crumbs:-0

By iliketobake

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 14:50

Thanks everyone for your quick replies.

Well as i am needed to do it asap the pastry i done rough puff. I hope it comes out layered with flakes i done 8 folds so hopefuly it will. I got it in the fridge now until i start cooking at 5PM tonight.

Thanks Rob will take alook. Thanks to everyone aswell your all great and helpful. *Crumbs i could send some to you via royal mail ;)

Cheers All!

Will let you know how it goes.

I got to go now as to cook doughnuts for afters some in just caster sugar some layered with chocolate and fancy bits etc.

:) xxxxx

By top conker

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 14:50

Matt,
Take a look at my chunky oven chips, you can par boil the potatoes first if you like for about 3 minutes which speeds things up.
TC
XXX

By Guacamole

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 16:55

Sprinkle oven wedges with a spice mix before cooking ....or add a bit of paprika to salt to sprinkle on normal chips.

By iliketobake

Re: Rough Puff or Shortcrust? ASAP
19 May 2008 19:48

Well the meal was great. The pastry was lovely. Not as flaky as i was expecting but i think it may be how flaky it gets. Not tried making rough puff pastry before so not sure if that how flaky it gets but everyone said the pastry was beautiful, i am thinking if it could have got any flakier which i think it may have been able t i think it may have been down to the white sauce as it would have been bubbling under the bottom of the pastry and causing some steam even thou i cut it several times. But everyone did enjoy and it did have some flakyness so i'm happy. Just curious to know if i could have got it an flakier.

Thank you,
Mat