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Depending on the type of pastry, the crust can be baked before it is filled, or in baked (baked together with the filling). In pies, two different types of crust exist: one-crust pie and two-crust pie. A two-crust pie can have either a complete upper crust, a lattice top, or any of a variety of other decorative tops.
A pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins. Cream horn: A pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold.
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The crust can be sheet pastry, slices of bread, rice, even slices of vegetable. Sartu di Riso is a rice crust timbale. Timballo di Melanzana uses overlapping strips of eggplant to enclose the filling, which can be a wide range of pre-cooked meats, sausages, cheeses, vegetables, and shaped pastas combined with herbs and spices and red or white ...
Hot water crust pastry is used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The usual ingredients are hot water, lard, and flour. The pastry is made by heating water into which the fat is then melted, before bringing to the boil, and ...
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
The pie can be made with a mashed potato topping, as in cottage pie, or with a traditional pastry crust. Coulibiac: Russia: Savory A baked pie with a filling made with salmon or sturgeon, [7] rice, hard-boiled eggs, mushrooms, and dill. Cumberland pie: United Kingdom Savory A meat pie topped with a crust of bread crumbs. Curry pie: United ...
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