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

SkeeterUK

SkeeterUK

SkeeterUK

Soldato
Joined
24 Oct 2005
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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.
 
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.

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

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Then some ham

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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.

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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.
 
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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.
 
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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.
 
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.

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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.
 
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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.
 
Ok. Took it out, seems about the best i can do. Guess its just too thick the glass compared to a proper pie dish thickness maybe?

Looks nice tho. Dont think its burned tho is a good deep golden color, might be cos i put the egg wash on a bit thick lol.

Gona let it rest for a hour then when cool enough ill stick it in the fridge and have it tomorrow. Ill post some pics when i cut it.

Hope the eggs wernt over done.
 
Got some puff pastry at last so tried it again. I put it in 30 mins but after a hour to rest then try it i sliced a slice up but it was a bit runny the yolk and white so put it back in for 10 mins but then i thought hmm nearly so about nother 5 mins after that and then i took it out and left it on side for near a hour. Its delish. Warm cheese tastes lovely in this.

Tried this recipie btw. They say 200c for 30 mins, but maybe they had fan assisted or proper high end, compared to my normal every day uk one which is gas and no fan.
https://www.youtube.com/watch?v=4dmhBgpEJrc

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