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I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine.

At one point, I made this recipe with plain old puff pastry, and it turned into a soggy mess. Thus, I concluded that pre-made croissant dough is suitable for wettish oven dishes, and I've been able to use it as such. However, it has a slightly sweet innate flavor, which isn't always appropriate.

Thus: what other dough(s) can be used to create oven dishes with fairly moist contents?

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I've seen recipes using phyllo, but that seems odd - it has even less oil than puff pastry, and presumably it's all that butter/oil in the croissant dough that's keeping you safe? –  Jefromi Aug 31 '10 at 14:25
    
Did you par-bake your puff pastry? –  justkt Aug 31 '10 at 14:35
    
I realized -- you never said it specifically, but I'm going to assume that this was for a top crust, and not a bottom crust, based on the type of bread-like-product you mentioned. –  Joe Aug 31 '10 at 21:38
    
@justkt - no, no par-baking. @Joe - crust all around. –  Tobias Op Den Brouw Sep 1 '10 at 6:14
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5 Answers 5

up vote 5 down vote accepted

I've done pot pies with both puff pastry, and with the refrigerated croissant dough. A few things I've noticed:

  • It will not work from a frozen state. You need to thaw the puff pastry for it to work. (my assumption is that it doesn't get the fast heat it needs to puff, as you've got a heat sink right below it with so much moisture)
  • It will not work as a complete sheet. You want to cut it into smaller squares or triangles, so there's a gap for steam to escape, or at the very least, vent it like you would a pie.

I've also done 'drop biscuit' dough in similar dishes ... you might also want to look at dumpling recipies, to see how they compare.

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Canned biscuit dough might be a good neutral substitute (you'd have to roll/cut/tear it as appropriate), or just make your own equivalent (flour + butter + milk = tasty).

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You might also be able to seal your puff pastry with a good layer of oil or clarified butter befor adding the filling.

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Pizza or bread dough.

Maybe you'll have to bake it a few minutes before adding the moist contents, but bread can be used as a bowl for soups...

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Here is a link to a site for suet pastry that can be used for sweet or savory dishes. I hope this helps,all the best.

http://www.greenchronicle.com/basics/suet_crust_pastry.htm

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