The Fresh Loaf

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pies, tarts puff pastries

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shi's picture
shi

pies, tarts puff pastries

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.

Mini Oven's picture
Mini Oven

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

qahtan's picture
qahtan

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

shi's picture
shi

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

rmk129's picture
rmk129

Hi shi,

This link might be useful for you: ">Julia Child, Lessons with Master Chefs: Pastry techniques. It has free online videos of step-by-step instructions on how to make a wide variety of pastries!!!

shi's picture
shi

thanx rmk,
The videos are real good and will help me soooooo much :-). Its exactly what I needed.Thanx a ton.
shi

qahtan's picture
qahtan

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

shi's picture
shi

Hi qahtan,
I will do that and with the help of the link rmk has posted above I hope I'll do ok.
shi

shi's picture
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

manxman's picture
manxman

can you please advise why salt or indeed why no salt in pastry

I notice that dear qathan says she never uses salt, yet includes salt in her puff pastry recipe.
What do you find gives the best results as I notice most recipes say add a pinch of salt

qahtan's picture
qahtan

 

 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