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cshenk

wrote:

> On Sunday, April 25, 2021 at 4:15:02 PM UTC-4,
> wrote:
> > On Sunday, April 25, 2021 at 11:12:07 AM UTC-5,
> > wrote:
> > >
> > > Something I've been wanting to try for a while: Using puff pastry
> > > as a top crust on a pot pie. Turkey, vegetables (onions, celery,
> > > carrots, mushrooms, potatoes), home made stock, butter, flour,
> > > thyme, poultry seasoning, S&P.
> > >
> > > It turned out really neat looking, so thought I'd share (OK,
> > > boast :-) ).
> > >
> > > https://photos.app.goo.gl/uh56kfqcYVUnh2zv5
> > >
> > > Served with the first asparagus of the season from the garden.
> > >
> > > Silvar Beitel
> > >
> > That's a beautiful crust and I'm sure the filling was just as tasty
> > as the top was perfectly browned. Mmmmmmmmm
>
> Thanks. It was. The trick is to bake it long enough to get the
> center part of the crust to puff up but not so long that the
> periphery burns.
>
> I usually just do a standard pastry crust or occasionally a biscuit
> crust, but puff pastry beckoned me so I just had to try it.[1]
>
> Sorry, no pictures of the innards.
>
> [1] Puff pastry is one of those things that's interesting to make
> yourself. Once. It's a fair amount of effort and commercial frozen
> puff pastry is not expensive. We have been shopping on-line because
> of the plague and the market we've been picking up from doesn't carry
> sheet puff pastry. However, our household is now all at 2 vaccine
> shots plus 3 weeks, so off I went to my preferred market in person
> this past week for the first time in months and I loaded up on stuff
> I couldn't get anywhere else, including puff pastry sheets, so just
> had to use some.

Smiling, that seems a very happy day!