En Croute describes the wrapping of a filling such as steak, salmon, chicken etc. in puff pastry and sealing it well to make for a moistly cooked filling encased in crisp, golden pastry.
- Roll out the puff pastry as described in the pages 'Rolling out Puff Pastry', and cut into the desired size as stated in the recipe.
- Lay the filling on one half of the pastry - leaving a good border all round.
- Brush the pastry edges lightly with beaten egg - note -do not use too much egg as this will make it difficult to seal.
- Bring up the uncovered half of the pastry and fold it over the filling.
- Press edges firmly together.
- With a sharp knife trim off the edges to allow for a good rise.
- Then knock up the edges by holding the knife horizontally and taping it gently against the cut edges. This again helps to both seal the pastry and gives a good, risen edge.
- Flute the cut edges of the en croute as described in the Puff Pie tops and decorating section.
- Make a couple of slashes or slits in the top pastry to allow the steam to escape and brush the top with beaten egg before baking.