Temperatures, glazes and rolling tips
There’s nothing wrong with buying ready-made pastry from the supermarket from time to time. With a little extra effort, you can really make your pies shine. Here’s how:
- Always work quickly or your pastry will melt. Then get it straight in the oven.
- The secret is to keep turning it – roll it, turn it, roll it, turn it. That’s the safest way with a round pie dish.
- Only trim it if you’re lining the inside of the dish too. Otherwise, when you trim it, the pastry shrinks and the filling leaks.
- Glaze the top with egg wash. That’s what gives it the deep golden brown colour in the oven.
- When it comes out of the oven, brush with a little melted butter to give it a shine. That’s a little trick from the restaurant world. Try my Chicken and Leek Pie recipe.
