Chicken Pot Pie with Rough Puff Pastry Pt 3
INGREDIENTS:
See part 1
See part 1
To make the egg wash --
Blend the egg yolk and cream. Brush the mixture onto the pastry with a pastry brush. Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400F oven for 50-55 min., or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
Blend the egg yolk and cream. Brush the mixture onto the pastry with a pastry brush. Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400F oven for 50-55 min., or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.