Ellen's Kitchen HomePage

Keep Ellen Cooking!
Support New Pages!

Search this site

New pages - Check it out

A dash of spirit

The recipe box

Clear Light Cookery

Get out the big pots

Facts and FAQs


Kitchen Gardens

Resources and Reviews

Cooks Reach Out

Cook's Chat Forum

Learn How to Choose Web Hosting

Labyrinth Readers Society

Pastry not baked on sides of aluminum pie pans
Hello, I make many meat pies for the elderly. I have recently gone to a small aluminum dish and line the pan with pastry, add filling, and put lid on it. The tops cook wonderfully, but the sides are not even half baked. Am I making too many at once? I use the middle rack. My new pans take up the total of the grill. Normally I bake for 35 minutes at 350. Any help?
You need to preheat the oven thoroughly and leave 1 inch between the pies and between the pies and the oven wall in every direction. I bet you are putting them too close together.
I admit to putting them too close together. I made some English Pork pies yesterday, in the large size muffin pans. The ones with 6 per pan. I had 2 pans on the go, one on the middle rack, and one below it. I switched them around, maybe 4 times over, about an hour, and the result was an improvment, but not perfect. Maybe I should look into a convection oven? The Aluminum foil pan is gone. I have given up on that brain wave.
Yes, convectiojn does bake large amounts better. But also, have you considered pasties?
What's New? Check Out the New Pages Page

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Copyright 1998-2012 -- All rights reserved --

This site maintained by Galaxy Website Design