Sentences with phrase «pastry edge»

Add a top to each pie, carefully pressing pastry edges together to seal — don't let the egg escape.

Brush the cooked pastry edge with beaten egg and position the lid, pressing it down firmly around the edges.

Add a top to each pie, carefully pressing pastry edges together to seal — don't let the egg escape.

Beat the egg yolk and brush it onto the exposed pastry edges.

Lightly brush pastry edges with water.

Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9 - inch rectangle.

Bring the top and bottom pastry edges together, fold up neatly and twist to seal.

Press firmly on pastry edges with fork to form rim.

Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.

Drizzle the cheese mixture with a little olive oil and then bake in 350F pre-heated oven for about 20 - 25 minutes or until the pastry edges are golden brown.

Trim off any overhang if you wish, then fold the pastry edge in towards the centre to make a lip.

Brush the pastry edges with beaten egg or milk, then bake for about 15 minutes.

The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed.

Roll out the remaining pastry and trim it to fit snugly on top of the pastry edge.

Press the pastry edges together to seal, then trim the excess.

Roll out the remaining 1/4 to make a lid, then press the pastry edges together to firmly seal.

Hand - roll and pinch the pastry edges up around the filling, pressing firmly to hold.

Paint the pastry edges with a little egg wash.

You can make smaller puffs or larger ones, or even roll out a pastry dough as you would for a galette, and just tuck up and over the pastry edges, leaving the centre open; cut into large pie - shaped wedges and serve.

Trim off the excess with a knife and crimp the pastry edges.

Brush the pastry edges with water, fold the lid over the fruit and press closed.

Scallop the pastry edges.

Twist the pastry edges together all the way round to seal firmly.