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Pies for service?

post #1 of 2
Thread Starter 

Hey guys,

 

I was wondering wether anyone ha sexperience in doing pies during service?

Thinking traditional style, short crust bottom and maybe a rough puff top..

 

I have ceramic dishes I wuld like to use, Can't decide whether I should blind bake the bottoms then add my mix and refridgerate, having pre rolled the puff to put on top when i get an order

 

use disposable pie tins and slightly cook the whole pie then either microwave the pie then oven it to crisp

 

or just not have a pastry bottom, have my mix ready to go in ceramic dishes so i can heat slightly in the micro, add the top then bake in the oven.. aprox 20 mins?

 

the whole process needs to be relatively quick during service of course.. any ideas?

 

Much appreciated.

Josh

post #2 of 2

I make puff pastry lids for the crocks, with pastry leaves for aesthetic reasons.

Pre-make the filling and refrigerate.

Order comes in, heat the filling in a pan, pour into crock, top with lid and into the convection oven it goes,

Usually finished in 8-10 minutes.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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