Hi!! I'm new. Thanks for having me. Looks like a great forum. 🙂
I am going to make those little individual pot pies this evening and I'm using frozen puff pastry for the crust over the top. For anyone that's used this puff pastry, do I crimp it over the sides of the dishes or do I cut a bit smaller than the dish and just allow it to
sit
Quoted message said:
on top of the filling?
Any advice would be much appreciated. I look forward to getting into some of the other threads!
Mairi,
Welcome to r.f.c.!
Roll out the puff pastry to make thinner top crusts so they're not "top heavy". I'd crimp the outside edge so the top crusts don't just float around when they're finished.
