A real challenge - has anyone here successfully made a replacement for Puff pastry or should I just replace it with a few sheets of Filo??
Just got a real craving for Chicken & Mushroom pie and I really fancy the 'bite' of the pastry as it flakes(drool) the filling isn't enough on it's own, somehow
I have used it for spinach pie. Make sure to brush plenty of unsalted butter between the sheets and enjoy. FTR, I only use about 3-4 layers just to get the texture and bite. This would probably not be a good idea for induction but for maintenance, once in awhile, it works great for me.
"Nancy J" <[email hidden]> wrote in message news:[email hidden]...
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"elise" <[email hidden]> wrote
Quoted message said:
A real challenge - has anyone here successfully made a replacement for Puff pastry or should I just replace it with a few sheets of Filo??
Just got a real craving for Chicken & Mushroom pie and I really fancy the 'bite' of the pastry as it flakes(drool) the filling isn't enough on it's own, somehow
I have used it for spinach pie. Make sure to brush plenty of unsalted butter between the sheets and enjoy. FTR, I only use about 3-4 layers just to get the texture and bite. This would probably not be a good idea for induction but for maintenance, once in awhile, it works great for me.
Nancy J
What about my original query though as to a replacement for puff pastry - I want to make some sausage rolls & pies etc but don't want to ruin them with soy flour???
What about my original query though as to a replacement for puff pastry - I want to make some sausage rolls & pies etc but don't want to ruin them with soy flour???
Puff pastry and fillo are completely different things. There will be no inflation of fillo when it bakes. The texture will be different, as will the flavor. The only similarity is layers and that's not much.
There is no substitute for puff pastry. There are only distant replacements. Try some other flours and protein powders. Look at the FAQ for ideas.
