On Sun, 25 Apr 2021 13:49:28 -0700 (PDT), "
> 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.

Looks great, wish I'd had a slice