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Last night I made chicken enchiladas with Trader Joe's Enchilada Sauce. Very yummy! I also made a Spiced Sweet Potato Gratin which was pretty good. A little too much curry I think.
Tonight I decided to make a chicken pot pie, one of the best foods ever. I've never tried to make it from scratch though so I didn't know what to expect. I had some puff pastry in the freezer so I found this recipe to try. I have never used puff pastry before. It turns out it is not easy. I defrosted it on the counter and the recipe said to roll it out into a square. I started to roll and it just started cracking!! There was definitely no rolling it into a square or rolling it at all. I decided to just stick it on the filling anyway. In it's rectangular shape. Ummm...bad idea.
I often have this approach to cooking (I'll just try it!) and it works about half the time. Ha!!
What did I do wrong? I think maybe it wasn't defrosted enough? The filling was good but the puff pastry was not. Next time I'll just make a regular crust.
2 comments:
Hmm, I have not had the best luck with puffed pastry either. I made pot pies once and covered the tops with your Mom's amazing pie crust recipe sans sugar, and it was perfect. The pies were grody (liquid was too thin, veggies overcooked) but the crust was good!
Keep trying!
Lauren, you should try this recipe for the inside. I didn't use marjoram at all and it was still very yummy. You could substitute sour cream or heavy cream for the creme fraiche.
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