I have just cooked a wok of chicken pie filling by sweating a leek, onion with some olive oil and then adding steamed chicken breasts, thigh fillets, Swiss brown mushrooms, peas and a secret weapon – a can of creamy chicken or mushroom soup. Instead of fussing whether to bake bottom pastry for a baking plate first so that it remains crispy, try this technique.
When the filling is cooled, spoon the filling onto the middle of a square pastry sheet laid on baking paper on an oven tray.
Slowly bring each corner of the sheet into the middle.
Seal the four opening and brush pastry with egg wash and place into oven at 180 C until the pastry is golden brown.
The entire square pie is evenly baked and pastry is golden brown and most importantly crispy all over.
And you will never need contend with soggy pastry at the bottom of a baking plate.
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