So lately I’ve been in an experimental mood with recipes… probably brought on by my discovering I really love watching 18th century cooking videos. I have to adapt all their recipes, but the ideas are often very old solutions to the problems I face in food preservation!
Anyways, the other day they posted about Puff Paste, which is now known as puff pastry. I decided that since the butter has to stay cold… I would make it in the winter. Plus I was hungry.
So I threw together a flour substitute (my wheat flour’s not allowed in the house, lest I poison my celiac sister & housemate), and calculated what I’d need so that I wouldn’t use a full pound of flour & a pound of butter…
except that somewhere in there I screwed up. And thought it was 1:1 flour:butter in VOLUME.
Fast forward to rolling out the dough. It seemed odd that it was SO thin the butter peeked through a lot. It wasn’t springing back like they said it would. But meh. Gluten free flours behave oddly, I thought.
Then I cooked it. It took a lot longer than I expected, and to my surprise it looked like it was deep frying itself in the pie dish! The meat wrapped in pastry had the pastry spreading out all over. So I waited until it was all browned, and took it out.
Not exactly *beautiful*… but OH. SO. GOOD. Good enough that I have decided not to try and salvage the leftover dough into new puff pastry that might get overworked in the salvage… but instead to make more of what I will call: Fried Pie.
Behold, the blueberry fried pie that started it. I just filled the pie with frozen blueberries. Easy!!!
This week I made kiwi fried pie, with straight kiwi slices, and then done kiwi jam on top, and then coconut on top of that.