Using Puff Pastry for En-Croute Recipes
En Croute describes the wrapping of a filling such as steak, salmon, chicken etc. in puff pastry and sealing it well to make for a moistly cooked filling encased in crisp, golden pastry.
Step One
Roll out the puff pastry as described in the pages Rolling out Puff Pastry and cut into the desired size as stated in the recipe.
Step Two
Lay the filling on one half of the pastry, leaving a good border all round.
Step Three
Brush the pastry edges lightly with beaten egg. N.B. Do not use too much egg as this will make it difficult to seal.
Step Four
Bring up the uncovered half of the pastry and fold it over the filling.
Step Five
Press edges firmly together.
Step Six
With a sharp knife trim off the edges to allow for a good rise.
Step Seven
Then knock up the edges by holding the knife horizontally and tapping it gently against the cut edges. This again helps to both seal the pastry and gives a good, risen edge.
Step Eight
Flute the cut edges of the en-croute as described in the Puff Pie Tops and Decorating Section.
Step Nine
Make a couples of slits or slashes in the top pastry to allow the steam to escape and brush the top with beaten egg before baking.
