Baking Instructions for PT62

Product thawing

Remove required number of Puff Pie Tops from carton and set aside to defrost.

Place carton with remaining Puff Pie Tops back into the freezer.

Oven temperature

Pre-heat fan forced oven to 210-215°C.

Fill temperature

Ensure your fill mixture is at room temperature.

• If the fill is too hot the fat in the pastry will melt and the filling will boil out before the pastry is baked.
• If the fill is too cold the pastry will not bake out.

Assembly

Assembly for pie with Puff Pastry Top:

1. The PB62 is best coupled with our 62mm Savoury Pie Shell (PBS62).
2. Once the pie shells have thawed, fill each shell with room temperature pie filling - take care not to over fill the shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil, and will prevent the pastry from baking evenly.
3. Submerge the Puff Pie Tops in a bowl of water briefly to wash off any excess rice flour - this will ensure proper seal between the pie bottom and top.
4. Place Puff Pie Top onto Pie Bottom and press firmly around the edge of the pie to seal.
5. Glaze pie top with milk/ egg if desired.
6. Cut two small air holes into the pie lid using a pair of scissors to release steam during the cooking process.
7. Garnish pie tops if desired (e.g., sesame seeds or poppy seeds).

Baking time

• Space out the finished pies on a baking tray to allow for ample air circulation in the oven.
• Place baking tray into pre-heated 210-215°C oven and bake for approximately 10-12 minutes.

Did you know?

Ready Bake also has a 120mm Puff Pastry Pie Top (PT120) that suits the 99mm Savoury Pie Shell (PB99) and the 102mm Savoury Pie Shell (PB102) - to make individual sized pies.