One for the Chef re: Mince pies

[Cheffie]

I have this problem every time I make mince pies with puff pastry, the lid expands and lifts up (like the hatch on a tank), and the base expands and pushes all the filling out.

They still taste yummy so it hasn't put me off, but how do you make decent mince pies with puff pastry

Hi Ade

I'm confused as to why you use Puff pastry as opposed to Shortcrust pastry.

If it's the lightness you're after, without the heaviness of the shortcrust, then try the recipe in the link below for Soda Water pastry:

http://www.globalbuzz-sa.com/forums/show...post149408

If you prefer using the puff pastry, it needs to be sealed in correctly, prior to baking. The pastry also needs to be worked with carefully - any over-working will have adverse results.

Hope this helps