Puff Pie Lids and Decorations
Step One
For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip, slightly wider than the dish rim, from the sides of the rolled pastry.
Step Two
Brush rim with water or beaten egg. Place pastry strip on rim and press firmly down, continue with further strips until the entire rim is covered. Brush pastry rim with beaten egg or water.
Step Three
Roll pastry up on the rolling pin to lift it (as described in Rolling out Puff Pastry) and gently unroll it over the pie dish. Press pastry edges firmly all round.
Step Four
Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
Step Five
Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
Step Six
Make a fluted edge by pressing the thumb of your left hand firmly down on the top of the pastry on the opposite side of the dish from you, whilst drawing the back of a knife inwards, against your thumb as shown.
Step Seven
Continue until the entire edge is fluted.
Step Eight
Make a small steam escape hole in centre of lid.
Step Nine
For Puff Decoration: Re-roll trimmings as described in Rolling out Puff Pastry, and cut out several strips of pastry.
Step Ten
Holding the knife at an angle cut the strips diagonally to give diamond shapes.
Step Eleven
With the point of the knife mark veins on the pastry 'leaves'.
Step Twelve
To make a 'stalk' cut further slightly narrower strips and roll them beneath your opened hands to form long cylinders.
Step Thirteen
Finally, make 'berries' by gently pinching off a small piece of pastry.
Step Fourteen
Then roll it around the palm of your hand with the fingers of the other hand to form small balls/ berries.
Step Fifteen
Brush pie top with beaten egg.
Step Sixteen
Lay the leaves, stalks and berries on in your chosen pattern and press gently onto lid.
Step Seventeen
Brush again before baking.
