Puff vs Shortcrust Pastry

[TwilightAgain]

Which would you use?

Usually I use shortcrust pastry when making a corned beef and potato pie (YUM!) but i'm unsure whether to try something different or go with what I know.

Any experiences with puff pastry ladies? If it helps we'll be having it with chips and gravy

 

[smileyfaces]

I always use shortcrust but defo try puff for a nice change, it wont be the end of the world if you dont like it

 

[Kate&Lucas]

For a pie you can really use either. I make pork and mushroom pies with puff pastry and they're sooo good. Personally I'm not a big fan of shortcrust though

 

[Jade--x]

I make them with both, depending on what I'm in the mood for, though I love using a sheet on puff pastry with some tomato puree, cheese and slices of tomato..Yum

I'd give it a try for a change and see how you like it, if you don't you can stick with shortcryst from now on

 

[SmartieMeUp]

You can use either. Puff pastry is a lot lighter than short crust, and you're least likely to get a good "crisp" from it. I say it suits more of a gravy inside too.

I use short crust for my potato and cornbeef pie, as does MIL.

 

[TwilightAgain]

Thanks ladies, I forgot to check this thread before I went out I ended up going for the puff pastry. May as well try it, if not I will learn from this