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puff pastry advice

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 goldmember 24 Nov 2015
I made a veggie pie at the weekend. covered it using pre rolled jus roll. The filling was not unduly wet.
The edges cooked perfectly but the middle was a terrible, it didn’t rise or cook. Just raw dough mess.
Where did I go wrong?
mick taylor 24 Nov 2015
In reply to goldmember:

Did you put slits in to let steam out (which may cause soggyness)?

Also, you invariably get the edges more cooked than the middle, so a little over-done on the edge is OK. I know chefy types who would faff with a border of tin foil on the edge to stop over-cooking.
OP goldmember 24 Nov 2015
In reply to mick taylor:

Forgot to mention that Mick, Yes I slashed the pie lid and eggy washed it. to give it the best chance I tin foiled the puffed up edges and left it in
mick taylor 24 Nov 2015
In reply to goldmember:

Hhmm. Perhaps next time you could use one of those pie lid raiser cone thingys (in-case the pastry being in contact with the filling was a problem).

Or: make your own shortcrust pastry (all butter, little water, little kneeding)
 Phil Anderson 24 Nov 2015
In reply to goldmember:

It can happen if you put too much egg wash on. Could that be the case here?
OP goldmember 24 Nov 2015
In reply to Clinger:

Prehaps? I just eggy washed it normally.

But would it stop cooking all together, raw puff is horrible
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