pies, tarts puff pastries

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shi on 26 Jul 2006 at 23:55
I have been browsing a lot of pie, tart n stuffed pastry(is that what its called?????), puff pastry, ready roll dough etc. on the web most of them sweet n some with non-veg fillings. I am not well conversant with these food items and shall be thankfull if someone would take the time to elaborate these different preparations. Can some veg. stuffings be used? I feel so enveious when I see sweet pies filled with strawberries n other berries, n the WOW blue berry cream cheese braid by Floydm. There is no way I can find these berries locally n online order will be damn expensive.
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Mini Oven on 27 Jul 2006 at 06:32

I've never made mine sweet. Always no salt, a pinch of baking powder is salty enough. I let most fillings decide. I use quiche crust for most pies. Pie crust is usually mixed quickly with very little mixing and rolled into a ball. Roll out after 15 or 30 minutes rest. They are typically oil or shortning crusts, oil for dryer fillings, shortning for juicier ones. My mother in law gave me one using cream cheese, also for sweet or savory. Crusts can also be baked empty and then filled as in strawberry pies. Puff pastry uses layers of butter between the dough (check your recipe) in a roll out and spread, fold and spread, fold and spread, rolling method making a very rich crust. Also for sweet or savory fillings. Puddings can also be fillings! Apricots also make good fillings or any other tart fruit. By all means use vegetables! The Finns make a meat and potato, carrot, onion pie too! Hope this helps you in reading recipes. :) Mini Oven
I love to make pastry, but I only ever use butter, I never add salt but if it is to be a sweet pie I do add sugar. You/I make a wide variety of pastry, from shortcrust, biscuit crust, puff, flaky, strudel etc the list goes on, with hard boiled egg yolk, raw whole egg, cream cheese etc etc. This goes for fillings also they can be sweet or savoury. qahtan
hi mini and qahtan thanx for the information but I would still like more details:) how bout sharing your recipes :)Do you have yahoo or messanger and would u care to chat n clear some doubts. shi
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qahtan on 28 Jul 2006 at 08:12

You will probably do best by making one basic pastry that you know turns out well, and then once you get that off pat, go for changes. qahtan
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shi on 28 Jul 2006 at 22:48

Hi qahtan, I will do that and with the help of the link rmk has posted above I hope I'll do ok. shi
hi rmk :( I saw the techniques at the Julia Child site but there are no recipes. Am I missing out something, is there some other link to the recipes or I can select any recipe with any measurement of the ingredients and apply the techniques. Don't you think the technique will work best if I use the exact measurements it uses. Any suggestions? Shi

 

 True the recipe does call for salt, that is how the recipe is written, but I personally use salted butter intead of adding salt....

 the choice is your....... :-))) qahtan