For me perfect winter food is warming, rich and easy to make, there is less hovering over the stove, less stress. This “pie” is exactly that, instead of making a meat pie incased in pastry you make the meat filling then top with a square of puff pastry on the plate!
When I heard this month that we would be making our own puff pastry, I was worried. Normally when I need puff pastry I by block and roll it out (or sometimes even buy the pre-rolled versions) it’s so quick and easy. My knowledge of puff pastry was that it would be quite difficult – I don’t have a great track record with pastry at all.
However this is the whole reason as to why I signed up with the Daring Bakers to force me to try what I would never have bothered with before. This doesn’t mean however that I haven’t put this challenge off to the very last minute.
The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
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