Why do you need to cool the filling of a meat pie before adding to the pastry?
Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled first.
I'd love to know the specific reasoning behind it.
Best Answer
You may already know that pastry making requires everything to be cold - the fat, the water, your hands, the board, everything. This is to prevent the fat from melting into the flour prematurely, which results in cardboard-like pastry. When the fat remains cool until cooking, it melts into layers in the pastry as it cooks, making it nice and flaky.
If you put hot filling into your pastry case, you will melt some of the fat prematurely and so the pastry won't be as good as would be if you let it cool.
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Why do you need to cool pie filling?
When the fat remains cool until cooking, it melts into layers in the pastry as it cooks, making it nice and flaky. If you put hot filling into your pastry case, you will melt some of the fat prematurely and so the pastry won't be as good as would be if you let it cool.Should you let pie filling cool before putting in pastry?
Let any fillings cool completely before adding them to the pastry case. To prevent a wet filling from making the pastry base soggy, preheat a baking tray and cook the pie on that \u2013 the extra heat will set the pastry faster.When making a pie Should the filling be hot or cold?
--Never pour a hot filling into a hot or cold pie shell. Both must be cooled. --For a pie filled with fruit, it helps to coat the bottom crust first with a mixture of one teaspoon flour and one teaspoon sugar.Do I need to wait for pie filling to cool?
Allow your pie to cool for about an hour. The filling will set, and it will be cool enough to eat, yet still a little warm. Just don't leave it on a windowsill because, you know, someone will steal it.HOW TO MAKE MEAT PIE
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Answer 2
As you can see from the above answers - it depends on the type of pastry you are using.
When you are using a flaky pastry such as puff or rough puff, make sure the filling is cold when you fill it, otherwise the heat of the filling will melt the fat and destroy the layers of fat and gluten and your pastry won't be flaky.
Short-crust pastries will be more forgiving of a warm filling before baking, but it is best to blind bake the shell and work quickly so you don't get a "soggy bottom"!
Answer 3
I don't cool it at all.
I work fast, have everything ready, roll my pastry out, fill it and into the oven. No issues at all.
I blind bake the pastry if I am cooking a custard based product. But for the most part, I keep everything as hot as I can. I fill it, egg wash, and into the oven. I also ensure the baking sheets are hot as well.
Pastry turns out excellent.
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