after 3 tries, i finally made a successful batch of meat pies using puff pastry. i packed four in a box and ferried them over to hae jung, food maven and my pastry mentor.
hae jung: (taking fork to pie) ohh...
me: is that a good "ohh..."?
hae jung: yes. the crunch is tender. (tasting the puff pastry) did you use lard or butter?
me: plugra.
hae jung: ohh... i can taste the butter. rich. it tastes great.
me: anything lacking?
hae jung: no, i think this is what puff pastry is supposed to be.
me: no improvements?
hae jung: i can't think of what more you would want from puff pastry.
me: (incredulous) no refinements?
hae jung: well, you could use just egg yolk for the egg wash to give the pies a more golden, glossier sheen. the pies could be assembled more uniformly, some were puffier than others. the filling itself has a good flavor, but it's dry -- you could add mushrooms to fix that. and more pepper.
ahh, that's the hae jung i know....
1 comment:
i had the opportunity to taste one of these puffy meat pies and it was fantastic. one could see the layers of the pastry and they puffed up just right. if good girl diep sold these right now, i'd put in an order for a few dozen. [to share with friends, that is.]
Post a Comment