Any Home Bakers Here?

[pennyJo1960]

Here they loose a hand if my sewing scissor is missing

 

[Blooie]

Okay, I know this is a baking thread. And I know that as soon as some of you read “pot pie with no bottom crust”, you’re gonna scroll on past. That’s fine. I get it - I like pot pie with top and bottom crust. But we really like this one too.

So, you’re gonna get out your Dutch Oven. Yes, you actually can do more than bake bread in it! In the pot, prepare your favorite pot pie filling. Do not use the lid to cover it. While it cooks, get out a sheet of Puff Pastry to thaw, unless you’re an overachiever who makes your own from scratch. It usually takes about 20-30 minutes to thaw so adjust your timing accordingly. If your filling takes less time than that to prepare and cook, get the pastry out first. Cut two squares of parchment paper bigger than your lid. Set one aside. Fold the other in half, then in quarters. Then fold it into triangles by bringing one side diagonally over to the other side. Then do it again. You remember how to do that from elementary school, right? You’re forming a flat cone.

Flip your Dutch Oven lid so it is resting on its lid knob, or lid handle, or whatever it has on top. Place the point of your triangle on the screw in the very center of the lid, or at least in the dead center if your lid doesn’t have a screw. Hold it there and cut across your triangle right at the outer rim of your lid. Open it up and you have a circle the size of your lid. (Or, just set your lid on one square of parchment paper, trace around it, and cut just inside your line, like a 1/4 inch seam allowance in reverse.)

Lay your uncut square of parchment paper down, very lightly flour it, and put your thawed pastry sheet on it. Roll it out gently into a larger rectangle. Cover with your parchment paper circle. Trim the excess pastry to fit the circle. Now flip the sandwich of round paper, pastry, square paper over and remove the square sheet of paper. Brush your pastry with an egg wash, sprinkle with Kosher or sea salt and fresh ground pepper. Lift your parchment paper circle with the pastry on it and place it on the inverted Dutch Oven lid. Cover your Dutch Oven with the inverted lid and pastry, and pop it into a 400* oven, in the bottom third of your oven, for 30 minutes or until puffed and browned. When it’s done, remove the lid, slide the paper and pastry circle off, carefully lift the pastry from the parchment paper, and lay it right over your pot pie filling. Serve.

 

[MotherofOrpies]

My husband loves it with the cheese. I'm allergic to milk (thanks to child #5!) so I also make it sans cheese, though I plan to use some goat cheese in the future. (Why goat milk is fine, I have no idea!)

You really can't mess this recipe up, it's very user friendly!

Have fun!

I read an interesting article about people allergic to cows milk, the horns are a way for the cows to detox, but most of the cows no longer have horns, so the toxic stuff stays in the cow, and also goes into the milk, so sensitive people react to that. Since goats still have their horns, you can drink the milk without adverse reaction. Just try to get some milk from cows which still have their horns, you may be pleasantly surprised

 

[MotherofOrpies]

I wondered if you have any shortage of stuff like sunflower seed oil or flour?! Here in Germany, we obviously import almost 80% of our sunflower seed oil from Russia and the Ukraine ( known as the corn belt of Europe), since there is a war going on, we have had massive shortage of sunflower seed oil, flour and canned corn ( obviously, we are importing that, too ) Right now it is crazy the shelves are empty, no canned tomatoes or fish, sold out pasta , four and sunflower seed oil, even ( again ) toilet paper seems to be runnung out, but maybe it is cos gas prices have skyrocketed, almost 1€ more a liter some of the trucking companies already have gone belly up cos they can’t finance the gas prices

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 61 and mostly cloudy.

Have a great day!

 

[Marie2020]

Okay, I know this is a baking thread. And I know that as soon as some of you read “pot pie with no bottom crust”, you’re gonna scroll on past. That’s fine. I get it - I like pot pie with top and bottom crust. But we really like this one too.

So, you’re gonna get out your Dutch Oven. Yes, you actually can do more than bake bread in it! In the pot, prepare your favorite pot pie filling. Do not use the lid to cover it. While it cooks, get out a sheet of Puff Pastry to thaw, unless you’re an overachiever who makes your own from scratch. It usually takes about 20-30 minutes to thaw so adjust your timing accordingly. If your filling takes less time than that to prepare and cook, get the pastry out first. Cut two squares of parchment paper bigger than your lid. Set one aside. Fold the other in half, then in quarters. Then fold it into triangles by bringing one side diagonally over to the other side. Then do it again. You remember how to do that from elementary school, right? You’re forming a flat cone.

Flip your Dutch Oven lid so it is resting on its lid knob, or lid handle, or whatever it has on top. Place the point of your triangle on the screw in the very center of the lid, or at least in the dead center if your lid doesn’t have a screw. Hold it there and cut across your triangle right at the outer rim of your lid. Open it up and you have a circle the size of your lid. (Or, just set your lid on one square of parchment paper, trace around it, and cut just inside your line, like a 1/4 inch seam allowance in reverse.)

Lay your uncut square of parchment paper down, very lightly flour it, and put your thawed pastry sheet on it. Roll it out gently into a larger rectangle. Cover with your parchment paper circle. Trim the excess pastry to fit the circle. Now flip the sandwich of round paper, pastry, square paper over and remove the square sheet of paper. Brush your pastry with an egg wash, sprinkle with Kosher or sea salt and fresh ground pepper. Lift your parchment paper circle with the pastry on it and place it on the inverted Dutch Oven lid. Cover your Dutch Oven with the inverted lid and pastry, and pop it into a 400* oven, in the bottom third of your oven, for 30 minutes or until puffed and browned. When it’s done, remove the lid, slide the paper and pastry circle off, carefully lift the pastry from the parchment paper, and lay it right over your pot pie filling. Serve.

I would really like to see pictures of this, parchment. We were never taught this at school and it's not somthing my mother did

 

[Marie2020]

Here they loose a hand if my sewing scissor is missing

A lot of things go missing in my kitchen

 

[Marie2020]

Good morning everyone

 

[Aria]

First Day ...SPRING....40 degrees and Cloudy.

 

[BullChick]

I blew a fuse years ago. Like… five years. A guy came to replace it, and after he left (no fee), I realized I didn’t have power in one wall, both sides. I assumed he took the fuse from there. Not only have I had to run an extension cord to do laundry, but my kitchen has been out of whack all this time too. Do you know what I just did? I risked my life going down into the basement, climbed an old wooden ladder, opened the fuse box, and… flipped the stupid switch to that wall. I don’t have the ability to put the kitchen back in order. Too many “farming accidents” have me unable to do things.
My poor poor kitchen.