Hi
I've just started making puff pastry - it puffs fine so I've frozen a lump. I would like to make some yummy things with it. Any ideas?
For a pie, can I just use shortcrust for the base and puff for the top - would that work OK or be a bit odd? I want to stretch out the puff so it seems a shame to make a pie with the base weighted with filling....
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puff pastry ideas
13 replies
LeBFG · 19/05/2013 14:44
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