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Question for those who have used the Panda flour for pastry

lovinglife

lovinglife

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I bought a sample set if the panda flour & 2 cake mixes to try them out.

My question is has anyone made a plate pie with a bottom & top with the short crust pastry recipe. If so how did the bottom of the pastry behave? Do I need to blind bake the bottom a bit first or is it robust enough to bake with the filling & top and not go soggy?

Hubby has requested a mince beef & onion pie, personally I’d prefer a chicken & leek pot pie but he’s not keen
 
lovinglife said:
I bought a sample set if the panda flour & 2 cake mixes to try them out.

My question is has anyone made a plate pie with a bottom & top with the short crust pastry recipe. If so how did the bottom of the pastry behave? Do I need to blind bake the bottom a bit first or is it robust enough to bake with the filling & top and not go soggy?

Hubby has requested a mince beef & onion pie, personally I’d prefer a chicken & leek pot pie but he’s not keen
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Hiya I haven't made a pie with top and bottom but I have made an egg custard and a quiche both with bases - but not tops!. General rule is that you don't need to blind bake even with wet ingredients and they were both successful for me. Panda Flour generally bakes quite golden\ Brown. Both bases were lovely and crisp.
My chicken pie I just did with a top as wanted a reasonable amount of gravy and filling.
I wouldn't blind bake - would imagine it wouldn't be needed - just roll the pastry thinly - luckily it behaves well so you should by using a sprinkle of extra flour get it quite thin.
This is something you could ask other Panda bakers on their friendly supportive forum. If you do Facebook there is an excellent baking support group and Mark who runs Panda Pantry often answers queries quickly. It's called Panda Pantry free-from Baking Club .
Hope it goes well you can only try.
 
I’ve made a top and bottom pie with the Panda shortcrust, worked well and didn’t blind bake.
Also made mini cheese and onion pies which were delicious.
Also recomend the Suet pastry option, fresh suet from the butcher though not Atora!!
I should have known to check the label, but naively thought Atora Suet is just suet.
It’s not, contains a hefty kick of wheat flour!

Anyway, have made delicious individual pies in my pie maker with the suet pastry.
 

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shelley262 said:
Hiya I haven't made a pie with top and bottom but I have made an egg custard and a quiche both with bases - but not tops!. General rule is that you don't need to blind bake even with wet ingredients and they were both successful for me. Panda Flour generally bakes quite golden\ Brown. Both bases were lovely and crisp.
My chicken pie I just did with a top as wanted a reasonable amount of gravy and filling.
I wouldn't blind bake - would imagine it wouldn't be needed - just roll the pastry thinly - luckily it behaves well so you should by using a sprinkle of extra flour get it quite thin.
This is something you could ask other Panda bakers on their friendly supportive forum. If you do Facebook there is an excellent baking support group and Mark who runs Panda Pantry often answers queries quickly. It's called Panda Pantry free-from Baking Club .
Hope it goes well you can only try.
Click to expand...
Thank you! That helps a lot, I wouldn’t normally blind bake its traditional pastry but wasn’t sure how the ingredients would react. I follow that Facebook page but haven’t had much a rad of it yet. I’m just testing the pastry for Christmas goodies :)
 
Kernow Debra said:
I’ve made a top and bottom pie with the Panda shortcrust, worked well and didn’t blind bake.
Also made mini cheese and onion pies which were delicious.
Also recomend the Suet pastry option, fresh suet from the butcher though not Atora!!
I should have known to check the label, but naively thought Atora Suet is just suet.
It’s not, contains a hefty kick of wheat flour!

Anyway, have made delicious individual pies in my pie maker with the suet pastry.
Click to expand...
That looks amazing! I do miss a good pie & a sausage roll, if I like this pastry I’m going to try the suet pastry mix they have. I’m not a big cake eater but I got the coffee & walnut sample pack & the lemon one, will give them a try nearer Christmas

I’ll let you both know how it goes - thanks :)
 
Sorry late update on the pie, it was a success, hubby said he couldn’t tell the difference, I thought it had a slight sweet taste but I did enjoy it, the bottom was slightly soggy & if I made it again I would probably only do a top. I had enough pastry & filling left over to make a decent size individual pasty so have frozen that for a meal for myself. Will defrost it & cook and see how the pastry behaves then

I don’t think I’d have it in a regular basis because I’m one of those that has to count calories as well as carbs so it did make my meal a bit more calories that I would usually have. But as a treat now & then it’s perfect. I’m thinking of getting the suet pastry mix next time for dumplings & pastry for sausage rolls etc as I don’t make cakes at all, only at high days & holidays so don’t really need the plain flour so much

Sorry I did mean to take a pic but forgot in my excitement to try it :)
 
Kernow Debra said:
@lovinglife glad you enjoyed
Look up the Protein wraps recipe. They are delightful!
Is just panda flour and cottage cheese so low calorie too.
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Thank you :) I only have 20g of flour left as a bought the samples pack but will have a look, I use the SLC wraps usually. Thinking of making a crumble with what I have left. I’ve got some rhubarb from my neighbour so may do that as a treat tomorrow. I’m making a slow cooker lamb with rhubarb for dinner. Sundays are treat day calories wise :)
 
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