I went for aged gouda in this month's batch of pot pies. Turned out pretty tasty but was a royal pain to try to shred.
The crust turned out really nicely. I improved my puff pastry technique a little and I think the results paid off. I also opted to omit part of the bottom crust and only use a ring of pastry around the edge. This eliminated the bit of soft crust you usually get right in the middle, and as a bonus also dropped the cooking time by a fair bit due to the reduced insulation.
No comments:
Post a Comment