My cooking of a steak and kidney pie this week, created a little difference of opinion in the kitchen on whether pastry should be soggy or crispy. My pastry top was crispy and I asked Roger if he liked it? He said he did, but would rather have it a bit soggier because he says crispy is too dry. But for me, it has to be crispy, soggy pastry is just too filling and heavy. Off course, the consistency of pastry will be different if you use it on the top, bottom or both but I’d love to hear what you prefer?
|Soggy bottom, courtesy of the BBC’s Bake Off.||My pastry with a small patch as I had a hole!|