pastry and pies
 

right...i have made a stew for tea today, everytime i make this stew for tea we always have enough left over for tea the day after.....the day after i always put a crust on it and make it into a pie, now, i usually make the pastry on the day of eating the pie...if i made the pastry today and put it on the top (without cooking the pastry) will it be ok to put in the fridge for tomorrow?

Re: pastry and pies
 

Personally I would make the pastry today and wrap it in cling film, leave it in the fridge and roll it out and put on your pie tomorrow.

Pastry is always better if it is left to 'rest' before using.

Re: pastry and pies
 

that would be good but i dont have any cling film lol, i dont use it, i have tin foil though :D lol

Re: pastry and pies
 

If you don't have cling film then put it into a dish and put foil over the top of the dish.....or a tupperware type container will do.
I frequently cook pastry the day before we are going to eat it........and then the second baking makes the crust even crisper....just don't let it brown too much on the first cooking.

Re: pastry and pies
 

ok i'll give that a go then, cheers Marg :D

Re: pastry and pies
 

Whenever I make stews and casseroles/broths etc I always make enough to feed an army. i tend to think i ve still got a house full hahaha..
Anyway what I do is but the plastic tubs from the pound shop and put whats left into individual potions and freeze them . theyre great for lunches to be taken to work by the kids.
I hardly ever throw stuff away

Re: pastry and pies
 

oh i never ever throw it away Mel, it either gets frozen or my brother comes in and helps himself to it lol

Re: pastry and pies
 

Ive made stew too, but I've put dumplings on ,lovely and crispy done in the oven..

Re: pastry and pies
 

we are having Stew tonight Flashy, left oer from last week.:) margarets right about the pastry.:)

Re: pastry and pies
 

I cant make pastry to save my life. Apparantly my hands are too warm. Now my mums pastry (in fact anything she makes is to die for).

Re: pastry and pies
 

Hey you guys ... why don't you move this to the over 18s so that I don't have to drool all over my keyboard:eek:

Re: pastry and pies
 

Don't use your hands then......use a fork......and icy cold liquid to bind the ingredients together......and only just enough to get the ingredients to bind.
Never roll out the pastry more than you need to....it makes it tough(something to do with the starch molecules bursting) cut lumps of dough to the size you think will cover the plate/pie dish/filling.
If you can let the pastry rest for even a short while in the fridge it helps.

Don't put pastry onto warm fillings unless you like soggy pastry.

I have had many many comments on my pastry...shortcrust/flaky/sweet...which I always make from scratch.
(it's easy and cheaper that the mixes)

Re: pastry and pies
 

that sounds like something from the Goonies Eric ;) you been watching 80s films?

Re: pastry and pies
 

Nah, never got past Casablanca;):D