Dough(s) to hold moist oven dish contents
I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine.
At one point, I made this recipe with plain old puff pastry, and it turned into a soggy mess. Thus, I concluded that pre-made croissant dough is suitable for wettish oven dishes, and I've been able to use it as such. However, it has a slightly sweet innate flavor, which isn't always appropriate.
Thus: what other dough(s) can be used to create oven dishes with fairly moist contents?
Best Answer
I've done pot pies with both puff pastry, and with the refrigerated croissant dough. A few things I've noticed:
- It will not work from a frozen state. You need to thaw the puff pastry for it to work. (my assumption is that it doesn't get the fast heat it needs to puff, as you've got a heat sink right below it with so much moisture)
- It will not work as a complete sheet. You want to cut it into smaller squares or triangles, so there's a gap for steam to escape, or at the very least, vent it like you would a pie.
I've also done 'drop biscuit' dough in similar dishes ... you might also want to look at dumpling recipies, to see how they compare.
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How do you make dough rise in the oven?
If you plan to have your bread dough rise in the oven, try this method. Turn the oven to the lowest setting for just a few minutes, then turn it off. Place the dough in the center of the oven. Allow it to rise until almost doubled.Where should dough be placed to rise or proof?
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place. Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off.Why would the dough not rise if it is placed straight into the hot oven after it has been mixed?
As mentioned above, warm liquid helps activate the yeast. But if you end up warming the water/milk too much such that it is HOT instead of WARM, you will end up killing the yeast as you pour it into the ingredients. Therefore the dough will not rise.How long does it take refrigerated dough to get to room temperature?
Dough that's left to rise at room temperature typically takes between two and four hours to double in size. If left overnight, dough rises so high forcing it will likely collapse on the weight of itself, making the dough deflate. For best results always keep dough in the refrigerator when leaving to rise overnight.More answers regarding dough(s) to hold moist oven dish contents
Answer 2
Canned biscuit dough might be a good neutral substitute (you'd have to roll/cut/tear it as appropriate), or just make your own equivalent (flour + butter + milk = tasty).
Answer 3
You might also be able to seal your puff pastry with a good layer of oil or clarified butter befor adding the filling.
Answer 4
Pizza or bread dough.
Maybe you'll have to bake it a few minutes before adding the moist contents, but bread can be used as a bowl for soups...
Answer 5
Here is a link to a site for suet pastry that can be used for sweet or savory dishes. I hope this helps,all the best.
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