sailordave: What did you end up doing for pro style pot pies?
Some of you may remember sailordave's post about pro style pot pies. I just saw Paula Deen make an individual deep fried pot pie (what the hell doesn't she fry?) and it had me wondering what sailordave came up with for serving individual pot pies. Dave? Are you out there and did you put pot pies on the menu?
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6 Comments:
I'm curious about that too. It was a great thread.
Do I remember Paula Deen talking about frying butter?
lemonfair at 6:21PM on 10/04/09
Hello! I'm still working on the idea and execution. I still haven't found a solution that would work in my situation. My fire time has to be less than 10 minutes as the students are literally standing there waiting for their order, but the turnover idea might be the way to go and would work well for students.
sailordave at 2:09AM on 10/05/09
@sailordave, I tried to post this to your original thread and it might not have arrived. I also tried posting it here earlier this week when the system wasn't being cooperative.
Cook's or Cook's Country had an article on making frozen ready-to-bake pot pies within the last couple of years. I can check my issues if you don't have it. That might give you some ideas.
morgancain at 10:52AM on 10/07/09
@mmc- that would be great if you could look that up....I'd love it thanx!
sailordave at 4:59AM on 10/10/09
I'm certain that the issue of bottom crust vs. no bottom crust was discussed in the previous thread, but, even in fancy restaurants, I have had pot pies with no bottom crust.
If you make a big batch of chicken a'la king, and bake up the sheets of puff pastry separately, you can just plate it with a nice wedge of flaky pastry laid on top of the filling. I don' t think this is wrong or right, it is just another variation on the theme, and if your food tastes good, I'm sure that no one will complain.
salpico at 9:46AM on 10/10/09
@salpico- we did the last week in my kitchen and the students loved it but my quest to serve cute little pies is stil underway...
sailordave at 12:39AM on 10/13/09