The pastry on these mini pot pies stays flaky! Give these a try instead of your normal pot pie.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 400°F.
2. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Using medium sized ramekin, trace ramekins with a knife to create puff pastry lid. Continue to cut circles for approximately 6-8 medium ramekins. Remove any excess dough (you can reserve it to use for decorating the lids with creative shapes).
3. Score the top of the pastry lids for added pattern or use reserved dough to create shapes on the lids. Brush each puff pastry circle with egg wash.
4. Bake for 15-20 minutes until golden and puffy. Set aside.
5. While the pastry is baking, in a medium saucepan, sauté onions and celery with olive oil over medium heat until tender. Add garlic and butter and continue to stir. When butter is melted, add flour, continuously stirring for about 2 minutes to create a roux.
6. Add stock, 1/2 cup at a time, stirring until liquid is absorbed. Repeat with half and half. As the mixture thickens, add the remaining vegetables, sage and thyme. Simmer over medium heat, stirring occasionally until veggies are tender.
7. Remove from heat and add chicken, parsley, and peas. Add salt and pepper to taste. Filling can be prepared a day ahead and stored in refrigerator until ready to serve.
8. To assemble pot pies, spoon the warm filling into ramekins until nearly filled. Top each ramekin with a freshly baked puff pastry and serve immediately.