shortcrust pastry or puff pastry for chicken and mushroom pie....

[allthreerolledintoone]

just sent dh to the shop to buy the roll out stuff as hopeless at making pastry but not sure which one to use

Well you can use either - shortcrust for that more homely 'like Momma used to make' feel or puff if you like a crispier top. I wouldn't use puff for the bottom/lining of your pie dish though, if you were going to line it. Some shop bought pies have shortcrust for the bottom and sides and puff for the top.

I like Puff myself but DH prefers shortcrust! (Jack sprat and his wife, us.)

Sounds lovely! Hope it turns out good.

Ah thankyou for the quick reply

Has to be puff. If your buying the ready rolled stuff though, roll it out a bit more though cos it can be a bit too thick. Mmmmmm.

For me, always shortcrust on a stainless steel pie plate. If you get the pastry good and thin and your filling isn't too liquidy, then your bottom crust will stay crisp.

shortcrust rolled really thinly and baked blind if the chicken filling is quite dry, or if it very saucy just a puff pastry lid (cooked seperately on a tray so it doesn't go soggy, then just put on top of chicken pie.

Or, of course, you could make a pie crust with shortcrust, bake blind, and make a lid with puff, baked on a tray after cutting a little bigger than top of pie tin and put on top of pie once cooked.

Puff, puff, puff.

Ruff puff, Ruff puff, Ruff puff!

Puff

I always do a shortcrust base with a puff top.