Ohhh the pastry crust, how I love you! There are so many things one can whip up with pastry crust, that will look as if it had taken you all day! I always like to have this ingredient on hand in my freezer just in case I need to make anything last minute,s ay for last minute guests! The baking time is also only about 15 minutes.
Pastry crust is extremely versatile, as it can be used in both savory and sweet dishes. One might immediately think that it is just for creating desserts, but not so. I've used pastry crust to make chicken pot pie, to classic apple strudel. And, before you think you're cheating by using frozen pastry crust, know that attempting to make your own pastry crust is extremely time intensive and finicky, and unless you're at a Michelin 5 star restaurant, there is nothing wrong with using store bought pastry crust.
Or any meat pie, for that matter! I like meat pies to be all about the filling, and not too much about the crust! You can roll out the pastry crust to any size, from the rectangular one, below, to a circular one, as I've made. No matter what, the crust will have that golden brown tone that will just make you want to dig in! Brush the crust with egg wash before baking to achieve even more of a golden tone.
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