Sentences with phrase «pressing pastry edges»

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

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

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

Not exact matches

Using your fingers, press firmly all around the edges of the pastry to seal the two squares together.

Place the dough onto the pie dish and press the pastry firmly into the pan and trim any excess dough from the edge.

Without stretching the dough, press the pastry firmly into the pan and trim any excess dough from the edge.

Put the prepared pastry sheet over the pie dish and press firmly around the edge of the pastry so it sticks to the dish and seals all the way around it then trim any excess pastry away with a knife.

Then with a skewer make a decorative edge by pressing the pastry inwards between two fingers (see video).

With your fingers, firmly press the edges of the top and bottom pastry together.

Cut it into triangles using a pastry cutter and fill each one with the cold filling, then close the edges by pressing them together.

Use your fingertips to gently press down the edges of the top rectangle of pastry to the bottom pastry.

Now trim the edges and press the pastry up about 1/4 inch (5 mm) above the rim of the tin all round.

To help the pastry adhere, brush the edges with beaten egg and then press the seams to seal each filet, trimming excess dough, if necessary.

8 Place the pastry lid and press the edges of the lid and case together and you can crimp it if you prefer.

Brush rim of pie dish with a little milk, then drape pastry over, pressing the edges firmly onto the rim of the dish.

Lay the second sheet of pastry over the salmon and press the edges to seal, like a giant ravioli.

Many pastry chefs opt to mark the dough itself after each turn, by pressing a knuckle into the soft edge of the dough, one knuckle per turn.

Press firmly on pastry edges with fork to form rim.

Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, press out into the bottom and sides of the plate; then use your hands to form crust and crimp edges.

Press down on the pastry all around the edges and remove the excess.

Brush the edges of the puff pastry with the egg wash and press against the side of the casserole dish, then cut slits in the pastry to allow steam to escape.

Moisten top inside edges of pastry; press to seal.

Fold pastry circle over mixture and use a fork to press the edges together.

3 Roll out the dough to a 1⁄4» - thick sheet; transfer to a 10» fluted tart pan, pressing the dough into the edge and removing any excess pastry (as seen in the assembly image above).

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