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?