You don’t want a sauce inside. Makes it soggy. You can create a sauce to serve with it. At MOST inside a Welly you can brush a meat with a mustard or a clingy type semi liquid but not too much. Liquids steam inside a wrapped surface and pastry will not crisp up nicely plus may leak.
Just a TIP,,,,,,,,Pattern the Top of the Semi-Dry (refridgerated) pastry BEFORE you apply Egg Wash !!! Applying the Egg Wash first will wet the Pastry and will cause the knife to Drag the Pastry open (as yours did). Try that method and come back to say what you think. Bon apetit (from France)
These look wonderful! I’m a little afraid of the puff pastry. I would also make them Florentine with addition of spinach, or Du Barry adding cauliflower.
I made this today. I haven't ever used puff pastry before. I tried cooking it at 190 degrees but after 45 minutes wasn't even close to being brown. Finally, because we were really getting hungry, I turned heat up to 350 degrees and it cooked great. It was delicious and I will make again but don't understand the descepancy in temperature.
He has an accent so I would assume he was talking about 190 degrees Celsius which is a little over 350 degrees Fahrenheit :) I have a bunch of old English cook books that all use Celsius temps
He forgot to mention Celsius. 180 is usually Celsius and is the same as 350° i do a LOT of Celsius foods so converting has become a habit. So far I've never had a problem - yet!😊
@@kolo6791 Haha yes you're right, it does have garlic in it! My bad :) But he doesn't show when it's added.... I think I'll cook this now after watching it again, it looks nice :)
My problem is finding a decent puff pastry in store. Most that I've found here in Canada are not buttery at all and when baked it tastes like paper. Even adding butter between layers doesn't help.
And 'chef' (?) ,,,,,, Just have a good look at your description; 'Baked Chicken and Mushroon wropped in puff pastry' !!! 'Mushroon' is spelled 'Mushroom' and 'wropped' is spelled 'wrapped' !!! Time to lay off the 'tinnies' and back to the classroom for you cobber !!!
my friend wants to know if you have ever used aldi's baker corner pie crust instead ? does it make a difference to you ? your recipe is so good that I love cooking with you !!! yummy
I made this today, it's still in the oven; I hope it goes well. It would be a great help if you could give the quantities of the ingredients and baking time. Anyway, thanks for sharing this recipe and greetings from Tijuana, B.C. (Mexico )
The pastry looks absolutely delicious but I get so concerned about some chefs or any one who present a cooking show. I some have no good hygiene; prepare there food in a really messy place, don't wash their vegetable before they prepare their food, or perhaps either don't know or pay not much attention on cooking their food on danger teflon pans. Please, get yourself informed: While the health effects of overheated Teflon may be serious, using common-sense cooking practices will help you avoid exposure. Summary: Above 570°F (300°C), Teflon coatings may begin to break down, releasing toxic fumes into the air. These fumes can cause temporary, flu-like symptoms known as polymer fume fever. Should I take measures to protect myself, such as not using my Teflon-coated pans? Other than the possible risk of flu-like symptoms from breathing in fumes from an overheated Teflon-coated pan, there are no proven risks to humans from using cookware coated with Teflon (or other non-stick surfaces). While PFOA was used in the past in the US in making Teflon, it is not present (or is present in extremely small amounts) in Teflon-coated products. I am very careful when using Teflon pan. I recommend that no one should use metal spatulas, forks while cooking on Teflon pans. If you scratch the surface of these pan, you are putting yourself in a greater rich. No body should use a metal scraper to clean this kind of pans either. Please, be careful what you put in your guts because everything we eat goes in our blood stream. Never believe if the manufacturers and FDA says that is okay. These people truly don't know that and they can care less if you and I die because of it. So, be careful. Pray to GOD in Heaven, stay well and share. God Bless everyone.
I think you are overly obsessed with teflon pans. I'm sure everyone is aware of the care you have to take with teflon. And in regards to how hygienic someone cooking on youtube is, you really don't have to worry as you're not eating it. And again, most people are quite aware of food hygiene.
I'm surprised you didn't add a little sauce to the filling. Looks very nice though. I shall try it,.
Was thinking the same thing myself. Perhaps Camembert and Shredded Cheddar will melt together to form a sauce?
You don’t want a sauce inside. Makes it soggy. You can create a sauce to serve with it. At MOST inside a Welly you can brush a meat with a mustard or a clingy type semi liquid but not too much. Liquids steam inside a wrapped surface and pastry will not crisp up nicely plus may leak.
Looks good. Will try.
Just a TIP,,,,,,,,Pattern the Top of the Semi-Dry (refridgerated) pastry BEFORE you apply Egg Wash !!! Applying the Egg Wash first will wet the Pastry and will cause the knife to Drag the Pastry open (as yours did). Try that method and come back to say what you think. Bon apetit (from France)
Im from Indonesia...its yummy...can I've recipe chef...
Oh, yeh, GORGEOUS!! I can actually taste it! Thankyou for this deliciousness!!
Dust the pastry with flour before you place on your baking pan
These look wonderful! I’m a little afraid of the puff pastry. I would also make them Florentine with addition of spinach, or Du Barry adding cauliflower.
martin atherton what about some swiss and or broc? But def spinach
I made this today. I haven't ever used puff pastry before. I tried cooking it at 190 degrees but after 45 minutes wasn't even close to being brown. Finally, because we were really getting hungry, I turned heat up to 350 degrees and it cooked great. It was delicious and I will make again but don't understand the descepancy in temperature.
He has an accent so I would assume he was talking about 190 degrees Celsius which is a little over 350 degrees Fahrenheit :) I have a bunch of old English cook books that all use Celsius temps
U
He forgot to mention Celsius. 180 is usually Celsius and is the same as 350° i do a LOT of Celsius foods so converting has become a habit. So far I've never had a problem - yet!😊
what would you do if the pie crust doesn't go just right, sticking ?
This looks delish! I'll be trying this tonight :)
I’m watching this hung over and my mouth is watering 😂
Does anyone know how long it should be in the fridge for?
30 minutes
Do you have the written receipe?
When do you add the garlic? I'm assuming with the mushroom but I never noticed it being added.
It doesn't have garlic in the recipe, but I guess you could add it when you're cooking the onions if you wanted it
@@catclark9488 0:28 watch again ;)
@@kolo6791 Haha yes you're right, it does have garlic in it! My bad :) But he doesn't show when it's added.... I think I'll cook this now after watching it again, it looks nice :)
I made this yesterday. Came out great. I only added the mozzarella cheese not the other cheese.
Thanks for watching hope you enjoyed....CM
Yum that looks delicious
Oh yum, that looks so good 😍😍👌🏼
Thanks Angie glad you liked it
My problem is finding a decent puff pastry in store. Most that I've found here in Canada are not buttery at all and when baked it tastes like paper. Even adding butter between layers doesn't help.
You could make it yourself it does take time though.
@@rosem5041 Yes I know but at $5:00_$6:00 a pound for butter, it's out of my range.
Wide Awake wow I didn’t know it was that expensive in Canada sorry to hear that 😳
That’s a fat blunt mate
And 'chef' (?) ,,,,,, Just have a good look at your description; 'Baked Chicken and Mushroon wropped in puff pastry' !!! 'Mushroon' is spelled 'Mushroom' and 'wropped' is spelled 'wrapped' !!! Time to lay off the 'tinnies' and back to the classroom for you cobber !!!
U forgot about garlic ;)
why you dont use any seasoning, even salt or pepper. Mushrooms love black pepper.
So when you cook it do u bake it
I personally was expecting you to put a sauce- just my preference
Looks lovely.
Hi looks GREAT I’d like to give it a go...what could I replace the mushrooms with please? Thanks
Thank you roe watching you could use sliced pumpkin but you will need to part cook it or some baby spinach.happy cooking ...CM
Chef Mooney thank you that’s great!
I don't often sign in to google but your video was incredibly good. Thanks, so much!
Am I the only one that likes to put mushroom sauce on top of the friand?
Best video
Good one. So delish.
I think we need the grams
no salt or pepper??
Mmmm looks great
Thank you very much
Yummy😍😍😍😍😍
Thank you very much and thanks for watching
my friend wants to know if you have ever used aldi's baker corner pie crust instead ? does it make a difference to you ? your recipe is so good that I love cooking with you !!! yummy
♡♡♡♡♡♡♡♡♡♡♡♡ yummy yummy !!!!
Beautiful❤️
F or C degreess?
I think it's C
Wow. This looks amazing. I might use regular yellow onion instead of red onion though.
Thanks for watching, yes yollow onions will also work well enjoy
It’s beautiful recipe
Thanks for sharing
👍👍👍
Thank you very much
Why didn't he make his own puff pastry.
I made this today, it's still in the oven; I hope it goes well. It would be a great help if you could give the quantities of the ingredients and baking time. Anyway, thanks for sharing this recipe and greetings from Tijuana, B.C. (Mexico )
Hope you enjoy, Im trying to include the ingredients now when I upload new recipes,Thanks for watching
How did it turn out?
Thank for sharing. Sure will make it soon.
Looks really yumm ...lovely recepi .thanks for sharing
Thank you for watching
The pastry looks absolutely delicious but I get so concerned about some chefs or any one who present a cooking show. I some have no good hygiene; prepare there food in a really messy place, don't wash their vegetable before they prepare their food, or perhaps either don't know or pay not much attention on cooking their food on danger teflon pans. Please, get yourself informed: While the health effects of overheated Teflon may be serious, using common-sense cooking practices will help you avoid exposure. Summary: Above 570°F (300°C), Teflon coatings may begin to break down, releasing toxic fumes into the air. These fumes can cause temporary, flu-like symptoms known as polymer fume fever.
Should I take measures to protect myself, such as not using my Teflon-coated pans?
Other than the possible risk of flu-like symptoms from breathing in fumes from an overheated Teflon-coated pan, there are no proven risks to humans from using cookware coated with Teflon (or other non-stick surfaces). While PFOA was used in the past in the US in making Teflon, it is not present (or is present in extremely small amounts) in Teflon-coated products.
I am very careful when using Teflon pan. I recommend that no one should use metal spatulas, forks while cooking on Teflon pans. If you scratch the surface of these pan, you are putting yourself in a greater rich. No body should use a metal scraper to clean this kind of pans either. Please, be careful what you put in your guts because everything we eat goes in our blood stream. Never believe if the manufacturers and FDA says that is okay. These people truly don't know that and they can care less if you and I die because of it. So, be careful. Pray to GOD in Heaven, stay well and share. God Bless everyone.
I think you are overly obsessed with teflon pans. I'm sure everyone is aware of the care you have to take with teflon. And in regards to how hygienic someone cooking on youtube is, you really don't have to worry as you're not eating it. And again, most people are quite aware of food hygiene.
Far too DRY - more sauce required !!!