Puff pastry - help?!
Puff pastry - help?
I've got some left over roast and I thought I might try my hand at making some little meat pies. I bought a roll of puff pastry and, well, I'm not sure what to do with it :) For instance, should I prebake a base crust to prevent sogginess? And if I do prebake it can I squish on a pastry 'lid' later? And seeing as I don't have any appropriate dish or form, would it be ridiculous to use a muffin form? Do I use just one layer of dough? And...well...any tips/tricks would be appreciated.
Answers:
Every tips you could ask for here.
http://www.puffpastry.com/usagetips.aspx...