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

When making pies normally I either do a top with puff or a totally covered pie with shortcrust.

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.

I only ever top a pie with pastry and it's nearly always puff.

It's not a pot pie. So for the base it should be shortcrust? And for the top shortcrust or puff is OK?

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!

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.

See i'd go both - i'd have a shortcrust base with a puff lid. Mmmm. Pie.

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.

i always use filo - it's so easy and never goes wrong.