my friend wants to know if you have ever used aldi's baker corner pie crust instead ? does it make a difference to you ? your recipe is so good that I love cooking with you !!! yummy
You don’t want a sauce inside. Makes it soggy. You can create a sauce to serve with it. At MOST inside a Welly you can brush a meat with a mustard or a clingy type semi liquid but not too much. Liquids steam inside a wrapped surface and pastry will not crisp up nicely plus may leak.
These look wonderful! I’m a little afraid of the puff pastry. I would also make them Florentine with addition of spinach, or Du Barry adding cauliflower.
I made this today. I haven't ever used puff pastry before. I tried cooking it at 190 degrees but after 45 minutes wasn't even close to being brown. Finally, because we were really getting hungry, I turned heat up to 350 degrees and it cooked great. It was delicious and I will make again but don't understand the descepancy in temperature.
He has an accent so I would assume he was talking about 190 degrees Celsius which is a little over 350 degrees Fahrenheit :) I have a bunch of old English cook books that all use Celsius temps
He forgot to mention Celsius. 180 is usually Celsius and is the same as 350° i do a LOT of Celsius foods so converting has become a habit. So far I've never had a problem - yet!😊
@@kolo6791 Haha yes you're right, it does have garlic in it! My bad :) But he doesn't show when it's added.... I think I'll cook this now after watching it again, it looks nice :)
I made this today, it's still in the oven; I hope it goes well. It would be a great help if you could give the quantities of the ingredients and baking time. Anyway, thanks for sharing this recipe and greetings from Tijuana, B.C. (Mexico )
Just a TIP,,,,,,,,Pattern the Top of the Semi-Dry (refridgerated) pastry BEFORE you apply Egg Wash !!! Applying the Egg Wash first will wet the Pastry and will cause the knife to Drag the Pastry open (as yours did). Try that method and come back to say what you think. Bon apetit (from France)
My problem is finding a decent puff pastry in store. Most that I've found here in Canada are not buttery at all and when baked it tastes like paper. Even adding butter between layers doesn't help.
The pastry looks absolutely delicious but I get so concerned about some chefs or any one who present a cooking show. I some have no good hygiene; prepare there food in a really messy place, don't wash their vegetable before they prepare their food, or perhaps either don't know or pay not much attention on cooking their food on danger teflon pans. Please, get yourself informed: While the health effects of overheated Teflon may be serious, using common-sense cooking practices will help you avoid exposure. Summary: Above 570°F (300°C), Teflon coatings may begin to break down, releasing toxic fumes into the air. These fumes can cause temporary, flu-like symptoms known as polymer fume fever. Should I take measures to protect myself, such as not using my Teflon-coated pans? Other than the possible risk of flu-like symptoms from breathing in fumes from an overheated Teflon-coated pan, there are no proven risks to humans from using cookware coated with Teflon (or other non-stick surfaces). While PFOA was used in the past in the US in making Teflon, it is not present (or is present in extremely small amounts) in Teflon-coated products. I am very careful when using Teflon pan. I recommend that no one should use metal spatulas, forks while cooking on Teflon pans. If you scratch the surface of these pan, you are putting yourself in a greater rich. No body should use a metal scraper to clean this kind of pans either. Please, be careful what you put in your guts because everything we eat goes in our blood stream. Never believe if the manufacturers and FDA says that is okay. These people truly don't know that and they can care less if you and I die because of it. So, be careful. Pray to GOD in Heaven, stay well and share. God Bless everyone.
I think you are overly obsessed with teflon pans. I'm sure everyone is aware of the care you have to take with teflon. And in regards to how hygienic someone cooking on youtube is, you really don't have to worry as you're not eating it. And again, most people are quite aware of food hygiene.
And 'chef' (?) ,,,,,, Just have a good look at your description; 'Baked Chicken and Mushroon wropped in puff pastry' !!! 'Mushroon' is spelled 'Mushroom' and 'wropped' is spelled 'wrapped' !!! Time to lay off the 'tinnies' and back to the classroom for you cobber !!!
