Pie without lid.

It's got a nice face! 

I was going to say just the same - it looks as if it's smiling.

Quote from: devonbarmygardener on June 28, 2015, 18:54

Has to be a pie 'with a lid' at the end of the week

Pie with lid? No problem... 

This too had to go in the failure column though.    The pastry was supposed to be puff pastry but as you can see it's far from it  I'll have 1 more attempt from yet another method I found on the web after that I'm all out of plain flour 

love the smiley face pie.

If you are making puff pastry use white bread flour.

Now I can make puff pastry from scratch but as the orange supermarket makes an all butter puff pastry it is the one I use if I want puff pastry.

Mrs Bee, l didn't know the bread flour tip for puff pastry. I will try it next time. I tend to use a quick (probably rough puff) recipe that l found on the beeb by Gordon Ramsey. That was very quick and easy and worked well.

I don't know why all puff pastry recipes don't state use strong white flour.  Most of the top chefs tell you in their cook books.

I tried making puff pastry in my early twenties following a recipe which said plain flour and it was a load of work for a mediocre pastry.
Then I went on a cook's professional course in my early thirties and it was one of the things I learnt, along with hot water crust pastry and how to cook fresh mussels.

However since the orange supermarket did an all butter puff pastry, which is as good as can make, I pass on making it. It is the only pastry I buy tho'. All other pastry is made at home from scratch.

Well thanks again for the tip Mrs Bee. No orange supermarkets here! And the butter is pretty grim anyway, but l do make my own puff pastry so next time l will try stronger flour.
Chrissie l love choux pastry when it is all crisp and light. Might have to try stronger flour for that too and see how it turns out.