Baking Instructions for PBS62

Product thawing

Place the pastry shells on bench/ baking tray to thaw to room temperature - approximately 30 minutes.

Oven temperature

Pre-heat fan forced oven to 180-200°C for filled shells.

Fill temperature

Ensure your fill mixture is at room temperature.

Baking time

For baking shells with raw fills:

• Place raw fill into thawed raw shells - take care not to over fill the shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil and will prevent the pastry from baking evenly.
• Bake in pre-heated 180-200°C oven (depending on your filling) and bake for approximately 12-16 minutes.

For pie with pastry top (party pie):

1. The PBS62 is best coupled with the 62mm Puff Pastry Pie Top (PT62).
2. Once the pie shells have thawed, fill each shell with room temperature pie filling - take care not to over fill the shells or allow any fill in between the pastry and the foil, as this will cause the pastry to stick to the foil, and will prevent the pastry from baking evenly.
3. Submerge the Puff Pie Tops in a bowl of water briefly to wash off any excess rice flour - this will ensure proper seal between the pie bottom and top.
4. Place Puff Pie Top onto Pie Bottom and press firmly around the edge of the pie to seal.
5. Glaze pie top with milk/ egg if desired.
6. Cut two small air holes into the pie lid using a pair of scissors to release steam during the cooking process.
7. Garnish pie tops if desired (e.g., sesame seeds or poppy seeds).
8. Space out the finished pies on a baking tray to allow for ample air circulation in the oven.
9. Place baking tray into pre-heated 210-215°C oven and bake for approximately 10-12 minutes.

Did you know?

Ready Bake has a wide variety of Savoury Shortcrust Pastry Shells ranging from 50mm square to 120mm fluted.