However, after all of the rolling and folding and rolling and folding- which is actually kind of therapeutic and nice- my puff pastry didn't really puff! It looks more like this...
It's flat...very flat...
It's not hard at all- it's a little crispy, it tastes really nice especially with blueberry pie filling or lemon curd on it...but it's flat.
I brought some down to Gram as usual (I wonder when she will be sick of eating my experiments). She did some looking around and we concluded that the problem was that I had used margarine instead of butter. I often do this with baking because in addition to a wheat allergy in my family we also have a number of people who are allergic to milk. Usually it's fine. Apparently not. Lesson to everyone do NOT put margarine in puff pastry. It has too high a water content and will not produce the right amount of steam to make your puff, PUFF. Also, You need to be really careful with your egg wash, if it gets on the edges of the puff it will seal them and keep the steam from being released. This again will make it so that your puff cannot PUFF! Finally, the oven may have been too hot. My oven is part oven and part heater so the heater may have applied a bit too much extra heat in this case making everything brown much too quickly.
It still tasted ok and was better than any gluten free pie crust I have ever had so I used it on chicken pot pie today and was very pleased with the results.
I made an extra thick version of my grandmother's chicken slop, slopped it into some nice little ramekins, and then covered it with a sheet of my pastry dough rolled out thinly. The result was kind of like a nice soft and flaky pie crust.
Turkey Pot Pie
Lemon Turn Over
Lemon Turn Over
I'll try again later with butter this time...first I need to clean the kitchen...
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