On Monday, April 26, 2021 at 12:53:43 PM UTC-4, US Janet wrote:
> On Sun, 25 Apr 2021 17:13:09 -0500, "cshenk"
> > wrote:
>
> >Taxed and Spent wrote:
> >
> >> On 4/25/2021 1:06 PM, Dr. Bruce wrote:
> >> > 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.
> >> >
> >> > Looks a little bland and boring, to be honest.
> >> >
> >>
> >>
> >> How can you possibly say that, not seeing the insides? Naysayer!
> >
> >To me it seems almost a bt 'too flakey' but that may mean nothing and I
> >bet it tasted GREAT!
> It's puff pastry, it is supposed to be flaky

Of course. That's its charm.

You can go completely nuts on the Pepperidge Farm web site: <https://www.puffpastry.com/>

I have made at least a dozen of their recipes (the Salmon Wellington and Mini Strawberry Napoleons come to mind) and have loved every one.

(Not a shill for Pepperidge Farm, but a huge fan of puff pastry. Incredibly easy to use / incorporate into something interesting, as long as you remember to get it out of the freezer and defrost it in time!)

--
Silvar Beitel