Pastry Tips

[joko]

i have one of those rolls of pastry from the supermarket that they suggest you spread cheese, veg etc on it and bake it

has anyone got any tips to make it good - i don't want to end up with a soggy doughy stodge with a thin crispy crust round the edge.

i realise it wont rise in the middle as much as the edge but want some cooked flaky-ness

i was going to smear the base with pesto or something - but im worried this might be too much oil etc and make it soggy?
i can use it before stirring, but still - is it too much sauce?
am i best just with a few dollops or something?

thanks

[EcclesCake]

What is it you are trying to achieve?

It may be necessary to blind bake first but possibly not...

[doctordb]

Go for it. I curl up the edges and smear it with pesto and it always works well.

[joko]

its just a sheet of pastry that im going to put toppings on

i just want it to be well cooked - not soggy and uncooked where the toppings are and fluffy and crispy round the edge

im just wondering if there is anything i need to do to it before i put the toppings on -
i dont know, like prick with a fork, brush with egg, leave to get to room temp etc or some other trick - haven't a clue really

thanks

[Mamyalynne]

Look at this as an idea....no need to do much, though you can lightly scorea line a little way in from the edge to create a lip.

http://allrecipes.co.uk/recipe/12171/chicken--spinach-and-pesto-puff-pastry-open-tart.aspx

[joko]

thanks all - i tried it and it was great - just right