Got the wrong pastry can i still make what i want? (making ham and egg pie)

SkeeterUK · 5 May 2020 at 02:12

Hi there.

So my brother bless him got me my shopping as he has a car so has been good to get me some shopping while were in isolation etc.

I asked if he could pick me up some stuff to make some pies as thought well i havent baked in ages and im getting bored just been on the computer during lock down so.

So i asked if he can get some ready made puff pastry to do some ham and egg and maybe a meat and potato pie. But instead he picked up filo pastry ready made sheets.

Ive had a look on utube but theres not a lot of pies made with it and those that i did find dont look half as nice as those made with puff pastry.

So is there any way to still make a nice ham and egg pie with this stuff. Also i dont use butter but i got some groundnut oil and some lurpak to do between the sheets is that ok to do i.e one or the other.

Trifid · 5 May 2020 at 08:11

Your options are:
1) use it
2) have a pie with no lid
3) see if you can make rough puff pastry with lurpak (probably can't - I only eat butter anyway)

I'd do 1. Who cares if it looks a bit crappy if it tastes OK?

Liquid_Entity · 5 May 2020 at 08:33

Tesco, back in my single life days, used to do a chicken filo pie. Oh my gosh it was lovely.

the-evaluator · 5 May 2020 at 08:55

Yeah, you can definitely use filo for a pie. We sometimes made chicken and ham pies using filo and it's really tasty. The pies definitely don't look quite as smart as puff or shortcrust pastry pies but if you trim the filo it'll still look nice enough.

Oil should work if you're not using butter but use as little as you can get away with or the pasty can end up greasy.

Merlin5 · 5 May 2020 at 12:36

Or make some Baklava instead.

jpaul · 5 May 2020 at 13:18

as opposed to making pies, make sure the ingrediants are sufficiently gelatinous/thick and make pasties or koras with the filo ... more of an adventure.

mid_gen · 5 May 2020 at 13:24

Make some filled triangle parcels instead of one big pie, win.

Tony Edwards · 5 May 2020 at 18:09

Liquid_Entity said:
Tesco, back in my single life days, used to do a chicken filo pie. Oh my gosh it was lovely.

Yep Filo pie seems quite common.

https://www.google.co.uk/search?gbv...IBATGYAQCgAQKgAQGqAQdnd3Mtd2l6&sclient=psy-ab

@SkeeterUK How does groundnut oil compare to olive oil? Is it a lot thicker or just a much stronger taste as it seems olive oils is okay instead of butter.

SkeeterUK · 7 May 2020 at 11:04

So ive done the pie its in the oven at the mo.

Using a pyrex thing to cook it in, as didnt have anything else, ive noticed some sites say turn it down a touch so i did vs metal ones.

This is dish with about 3 or 4 layers and then bit of grated cheese.

Then some ham

Then a mix of spring onion, mushroom, red bell pepper and eggs and some slices of tomatoe with a bit of salt and pepper added. Yeah its more filling than i thought id use but i thought i might not get a thick pie if just ham and egg and its a deep dish.

In the oven about between gas mark 4 and 5, and it was pre heated. I hope ive done it ok, i put some whisked egg on top of the thing and on the edges.

Is about 25 mins long enough or should i do 30 mins or more. Ive not done anything like this before and im wary of pyrex cos when i try doing sausages and chips in it, it takes double or triple the time a baking tray would take, hopefully a pie would be quicker.

If ive missed something let me know.

Oh i think i forgot to cover the bottom with a layer of oil or lurpak, oops. Hope it doesnt stick or something.

the-evaluator · 7 May 2020 at 11:16

Cook it until the pastry looks cooked but make sure the bottom of the pasty is cooked too as it's likely that the top will look cooked whilst the bottom is soggy especially as the tomato will give out some juice. None of the filling needs a huge amount of cooking so judge it on the pastry.

It's hard to say how long it'll take as we don't know your oven. Personally I find Pyrex not great for this sort of thing but if that's what you've got then that's what you've got.

SkeeterUK · 7 May 2020 at 11:29

Its just a normal oven that goes to gas mark 8 or 9. Dont think it has a fan in it. Probs not the best oven in the world but i got it from me mum as she went with a electric one.

At 25 mins the edges on the top are golden brown but the main top bit isnt, the sides of the dish dont look golden either so i left it another 5 mins, then i checked again, about the same, so put it on timer for another 5 mins. So almost 35 mins its been in.

the-evaluator · 7 May 2020 at 11:33

If you find some bits are browing too much then try to cover them with foil.

SkeeterUK · 7 May 2020 at 11:36

35 min mark.

Doesnt look like the bottoms getting any color.

So the 40 min marks up, ive rotated it around and put the timer on another 5 mins, might be sorta ok i think in 10 mins, tho. Ill take it out and look under it about then see if its golden then.

SkeeterUK · 7 May 2020 at 11:55

The top has a nice golden color and has puffed up a bit i think. Sides are getting there but not as gold as the top yet. So ill keep it going.

Edit - So i think its been a hour now.

Still not happy about the sides or bottom i think, i want to wait till there golden too before i pull it out. Just hope the top doesnt go all black in the mean time. I dont have foil to cover it i think.

the-evaluator · 7 May 2020 at 12:13

SkeeterUK said:
Doesnt look like the bottoms getting any color.

That's fairly normal with Pyrex dishes I find.

SkeeterUK · 7 May 2020 at 12:18

Ive took it out and looked underneath, the middle underneath doesnt look like its cooked, the top is really puffed up and golden now. Not sure what to do, the sides are getting some color now tho. Didnt think it would take this long to cook, most vids say about 30 mins but then its very hard to find a ham and egg pie using a pyrex dish on utube. Im gona do the timer to 10 min intervals instead of 5 now.

jpaul · 7 May 2020 at 12:25

looks like a packaged fritata ?

the-evaluator · 7 May 2020 at 12:45

Will it support its own weight? If it will you could put leave it out of the dish and bake it on a baking tray. The sides and bottom should cook then.

Alternatively, put it back in the dish upside down?

SkeeterUK · 7 May 2020 at 12:46

Hows it looking so far?

Its back in but i think its nearly done. Another 5 or 10 mins?

the-evaluator · 7 May 2020 at 12:50

I'n not sure you're going to get the bottom to be properly cooked. I'd probably buy my losses and take it out now rather than end up with horribly overcooked top and filling.