I mainly used this recipe for inspiration, although I think the regular recipe would be good too. For my filling, I used leftover turkey and gravy from another recipe on this site (Oven-Roasted Turkey Breast) and added mixed vegetables. I only had enough for a 9 inch pie pan, not a 13x9, so I just folded the edges of the puff pastry to fit on the top. I did sprinkle herbs over the crust as the recipe states, using the italian parsley I had on hand. To my surprise, the parsley stayed green and did not burn on the top, which gave it a nice presentation. Next time I make this, I would spread the pastry out over a 13x9 as called for, or cut off the excess, because the folded over parts did not cook very evenly.
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I mainly used this recipe for inspiration, although I think the regular recipe would be good...