The base for a pie

Posted by happychick (950 days ago)

I'm going to try and make a chicken and mushroom pie with puff pastry. However, how do I make the base and sides without it getting all soggy? Does the pastry need to be cooked first or do I just pour in the ingredients on raw pastry?
I'm actually just tempted to forget the base and sides and just cover the top with puff pastry but I really want to try and make a real pie for a change as I'm not much of a cook.
Any advise would be great, thanks!

(I am based in Hong Kong)

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Posted by Ruth at Clifford (950 days ago)

I would just put the pastry on top.
Saves on calories!

cheers from Ruth

(I am based in Guangzhou)

Posted by happychick (950 days ago)

Thanks Ruth, think I might just do that. I don't fancy soggy pastry..ha ha
I'm not too bothered about calories at the moment as I'm giving birth in a few weeks and just making the most of eating anything I want until after the birth :)

(I am based in Hong Kong)

Posted by Hestia (950 days ago)

I have heard, but I haven't tried this myself - place a layer of grated cheese on top of the pastry before piling on the filling.

(I am based in Hong Kong)

Posted by Witley (949 days ago)

Use shortcrust pastry for the base and sides (no need to cook first) and puff pastry for the top. Yum scrum.

(I am based in Hong Kong)