It is updating about the water pastry. Last May I posted the making of water pastry from scratch , and how to keep it. It did freeze very well, and I used it for cooking pie successfully.
And these are the steps that I took. Take the frozen pastry out to thaw. When it is thawed, place the pastry onto a floured board, roll it out to make a thinner pastry. Place on a greased baking tin, and brush with melted butter/oil in between. Place the filling and cover with the rest of the pastry sheets which is brushed with the melted butter/oil in between. Bake in the hot preheated oven until golden brown.
Take the pastry out of the freezer to thaw. Roll the pastry to a thinner and as large as you need.
By brushing the pastry with the melted butter mixture, you will get a beautiful and flaky golden pastry after it is baked.
Filling of the pie: cooked spinach, fresh herbs-parsley and thyme, grated Parmesan cheese and Feta cheese, eggs and salt to taste. Also add a tablespoon of olive oil in the mixture.
Place the filling on top of the pastry base, and cover with the rest of the pastry and continue brushing the pastry with the melted butter mixture
Beautiful and delicious pie with golden, crispy pastry is served hot or cold, and it is yum to be served with salad. I served the pie with my own musclan salad and dressed with mustard dressing
Now, you have it. A home baked pie prepared from frozen home made pastry is delicious and inexpensive. It is so easy, I do it very often as a treat for the family.
If you did make the water pastry and now still frozen, it is time to use it for the baking. You can bake a cheese and egg pie like what I did, or you could use it for apple/fruit strudels. Have fun and happy baking.
Another batch of water pastry you can prepare for freezing again, to get ready for the next baking. I think it is a very good idea to have frozen water pastry ready on hand.
As promised, I would do a pie from the frozen pastry by the end of the month (May 2014), but now is July already, however it is better than not at all.
Until Next Post