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

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.
 
back-seat chef -
I'd hesitate to put it in the fridge for tommorows consumption ... pastry quiches/meat-pies, the pastry is never as good, absorbs moisture/softens
in retrospect - did you have a recipe that suggested un-beaten eggs ... egg whites can be a bit bland.
 
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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If you struggle to get the bottom cooked you can blind bake the bottom layer of pastry using baking beads first. This will stop the pastry puffing up and shrinking
 
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