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What type of pastry should I use for a vegetable pie?

[Deleted User][Deleted User] Posts: 2,984
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in Food and Drink #1
Hi,

I want to make a vegetable pie but I don't know what sort of pastry to use; shortcrust, filo or puff? Which one is better? Btw it will be the 'just roll' stuff you get, will not try making it fresh!

Thanks

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    GogfumbleGogfumble Posts: 22,155
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    #2
    When making pies normally I either do a top with puff or a totally covered pie with shortcrust.
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    degsyhufcdegsyhufc Posts: 59,251
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    #3
    Either shortcrust or puff will do. As above, are you making pies as in handheld or a pot pie, and if it is a pot pie is it just a lid?

    I would go shortcrust for a full pie but if it is just the lid then either will do.
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    indianwellsindianwells Posts: 12,702
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    #4
    I only ever top a pie with pastry and it's nearly always puff.
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    [Deleted User][Deleted User] Posts: 2,984
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    #5
    It's not a pot pie. So for the base it should be shortcrust? And for the top shortcrust or puff is OK?
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    degsyhufcdegsyhufc Posts: 59,251
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    #6
    Just do it all shortcrust. It would be a waste to buy two packs of pastry.
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    [Deleted User][Deleted User] Posts: 2,984
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    #7
    degsyhufc wrote: »
    Just do it all shortcrust. It would be a waste to buy two packs of pastry.

    Thanks!:) I had both shortcrust and puff in the freezer, so was unsure what to use!
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    gemma-the-huskygemma-the-husky Posts: 18,116
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    #8
    if you have a top and bottom, you would want shortcrust wouldn't you.

    if its a deep dish with just a topping, then either. Depends whether you like a "puffed-up" top.

    I think this is from a Gordon Ramsey book, but he often bakes the filling open, and bakes puff pastry rounds seperately, and then just puts it together at the end. Always works out well.
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    petral_galpetral_gal Posts: 1,051
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    #9
    See i'd go both - i'd have a shortcrust base with a puff lid. Mmmm. Pie.
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    GogfumbleGogfumble Posts: 22,155
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    #10
    gemma-the-husky wrote: »
    if you have a top and bottom, you would want shortcrust wouldn't you.

    if its a deep dish with just a topping, then either. Depends whether you like a "puffed-up" top.

    I think this is from a Gordon Ramsey book, but he often bakes the filling open, and bakes puff pastry rounds seperately, and then just puts it together at the end. Always works out well.


    I do that when just doing a puff pastry lid, I find the pastry cooks better and puffs up a lot more. I guess due to it not being affected by the steam coming from the meat cooking underneath it.
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    [Deleted User][Deleted User] Posts: 1,607
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    #11
    i always use filo - it's so easy and never goes wrong.
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