Puff pastry:
is a complex product that is ‘layered’ and gives volume to the top of the pie. It gives a ‘softer’ eat (different from short crust). This pastry should be golden brown using our egg-wash recipe. Very important as it baked at the correct temperature to allow the fats/ margarine / moisture to activate and create steam between the layers. Microwaves will ‘melt’ the layers and collapse the puff structure and destroy the pastry. This is a critical element of the pie and its eat-quality and the puff is one of the most visible parts of the pie to the customer.
