Preheat the oven to 180C/350F/Gas Grease a deep 20cm/8in pie tin with butter. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. At this stage you can pop the pan into the freezer for 10 minutes to assure the pastry is nicely chilled, and then brush with the egg wash. You can prepare the filling up to 2 days ahead. As he explains, his mum would often bake on a Sunday afternoon using whatever was left over from lunch: "You would think after cooking such a big Sunday roast she might have wanted to put her feet up, but not mum." Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Loin of hare, creamed celeriac tart, haunch braised in chocolate beer. As the bacon crips up, it will release the fat. How To Cook A Chicken And Mushroom Pie - This Morning - YouTube 0:00 / 5:23 How To Cook A Chicken And Mushroom Pie - This Morning This Morning 2.28M subscribers Subscribe 57K views 8 years. Bring the liquid to the boil, then reduce the heat to low, cover with a lid, and simmer for 30 minutes, until cooked through and there is no sign of pink meat. Transfer it to the cooled filling, tuck pastry under on all sides, into the pan, brush with beaten egg. Wipe out the pan. Shred the cooked chicken off the bone into large shredded chunks. 2. Remove the pastry from the refrigerator. It's worth making your own pastry if you can because the ready made stuff just doesn't match up to the buttery loveliness of homemade. Allow the pie filling to simmer gently for 2 minutes, then add the crme frache, black pepper and thyme and stir to combine. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Finally, add the tarragon and cream. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish. Heat the oil in the same pan, then add the flour and whisk for 2 minutes. 16 best Sunday roasts for Easter weekend. STEP 3. Meanwhile, for the filling, heat two tablespoons of the olive oil in a saucepan over a medium heat, add the chicken pieces and cook for 4-5 minutes, or until browned. 2. Once the chicken filling has cooled spoon the mixture into the pie dish. Keep fat! Stir in mushrooms, ham, green onion, and garlic. Step 4Make the pastry. Stir in the leek and cook for a further minute. Add oil. Set a large saucepan over a medium heat and melt the butter. 1. Method. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie. Using the 10cm cutter, cut out 12 pastry discs and press these into the hollows in the muffin tin. Chef Shaun Rankin was brought up eating plate pies. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Add the mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing the mushrooms occasionally . Repeat, adding the remaining frozen butter and folding as before. Fold down the top third and fold up the top third as if folding a letter. Preheat the oven to 200C, fan 180C, gas 6. Cut a 2cm strip of pastry. Roll of the pastry to allow it to fit across a 10.25 skillet. Add mushrooms to a large bowl. For the filling cut all the chicken into 1.5cm chunks. Brush the edge of the pie dish with egg wash then place the pastry over the chicken mixture, crimp the edges and egg wash the pastry itself. 2. A roux is used as the basis of many sauces, that need thickening. It will add a beautiful flavor to the vegetables which will ultimately create a more flavorful sauce to your pie filling. Chicken, Mushrooms, Onions and Double Cream - Nothing more needed. The cast iron is so sensitive to heat and cold, it chills down extremely fast if put in the freezer for about 5-10 minutes! Add the mushrooms and continue to fry until the. Use a skewer or cocktail stick to pierce a hole in each lid, then place one lid on top of each filled case, pressing the edges together to seal to make a pie. ENTERTAINING WITH BETH. These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Season and stir gently to mix then pop into individual pie dishes. Rest in the fridge for 30 minutes before using. You can also prepare the puff pastry 1 day ahead, place it on a baking sheet, and cover it with plastic wrap or foil to prevent drying out. The first step to this recipe is cooking the bacon. Main course Chicken and mushroom pie with shortcrust pastry Main course Potato, leek. 9. Read about our approach to external linking. Roll the pastry out to remove any seams. Stir in the mushrooms, turn up the heat to high and fry for 5 mins or until the liquid has evaporated. STEP 4. In a large skillet, melt the 2 tablespoons of butter, then stir in the mushrooms and minced garlic and let them cook down for about 2-3 minutes, or until garlic is fragrant and the mushrooms begin to brown. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Otherwise, the sauce will bubble up and spill out over the pastry. Follow me on Instagram for cooking, gardening, and home inspiration, Privacy | Terms and Conditions | Disclaimer, Clodagh's Weeknight Kitchen (Signed Copy). Pulse for 23 seconds at a time until the mixture resembles fine breadcrumbs. Sprinkle the flour over the leeks and stir to mix evenly. 4. Then tuck all the pastry under, into the pan, to assure there are no gaps where the sauce could bubble up. Method Preheat the oven to 200C/400F/Gas 6. Add the mushrooms, cooked aromatics, and chicken to the sauce and stir until heated through. Remove from the heat and set aside with the chicken and mushrooms. Add the mushrooms and continue to fry until the chicken is golden-brown. Place pastry on a baking sheet lined with parchment paper and keep refrigerated until ready to use. Add the mushrooms, then stir in the soured cream until well combined. Add the garlic and mushrooms and cook for 23 minutes, until softened. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your chicken pie, or change it up in our Moroccan, Basque or Indian-inspired chicken pie. Remove the pastry from the fridge. Sautee until golden brown and they release their juices. Roast chicken on a sheet pan with a rack until cooked through 45 minutes. Increase the heat a little and cook, stirring until it has lost its raw look. When cool, pour the pie filling into the pastry case. "One cannot think well, love well, sleep well, if one has not dined well." Virginia Woolf, A Room of One's Own Pull the pastry very gently to open up the lattice, then place over the pie. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Add the spinach, parsley, salt and pepper . What can we sayits a great comfort food dish, a family favourite, perfect for colder days and terrifically tasty! This will assure the best results! Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Do not wash out the pan. 7. 3. This recipe is elegant enough for entertaining, but also easy enough for a weeknight meal, It also helps to thicken the sauce while it simmers in the oven. Step 5Heat the oven to 200C/180C fan/400F/Gas 6. Season to taste with a little white pepper and salt. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Leave to cool slightly, then using the edible black pen, draw a clock face on each pie lid to decorate. 400ml of chicken stock 300ml of double cream 1 tbsp of olive oil 1 tbsp of tarragon, roughly chopped 350g of sheet of puff pastry 1 egg, beaten 1 pinch of salt 1 pinch of black pepper SAVE RECIPE PRINT RECIPE SHOPPING LIST Equipment 23cm deep pie plate Method 1 Preheat the oven to 200C/gas mark 6 2 Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. CHICKEN MUSHROOM PIEThis is a easy pie recipe with little Ingredients. When the dough begins to stick together use your hands to gently knead it into a ball. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 30-35 minutes, or until golden-brown. 80g of button mushrooms. You can make the filling ahead of time, transfer it to a glass or ceramic dish, then transfer it back into the cast-iron pan to bake. Add the mustard, turkey and ham, and stir. Then add the thyme and continue to cook for 1-2 minutes. To make the pastry, put the flour and salt in a bowl. Next roll out the puff pastry so that it will cover the pie and the rim. Step 7Bake for 3540 minutes until the pastry is risen and golden, allow to cool slightly before serving. However he's. Trim off any excess pastry. Remove the lid and increase the heat. Taste for seasoning. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). Using the 8.5cm cutter, cut out 12 pastry lids. 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter). In a 10 (25cm) cast-iron skillet, cook bacon until crispy. 6. Heat the oil in a large, deep frying pan over a medium heat. Allow to simmer. 4. Whether you're a sweet or a savoury person, a keen novice or an expert baker: it's time to get baking pies and puds. In a large pan melt the butter, whisk in the flour then the stock to make the sauce, add the chicken, and then the tarragon. Cook mushrooms in the bacon fat, or add 1 tablespoon (15g) of butter if needed. Heat the oil and butter in a saucepan over a medium heat, until the butter has melted and the oil is bubbling. Bake at 400F for 20-25 mins. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Traditionally a roux is equal parts butter to flour. Pre-heat the oven to 180c. Bring to the boil, then turn right down low. 5. Set aside to cool. Method Step 1 For the pastry, mix the flour and salt together. Step 5Place a pie funnel in the centre of a 1.2/1.5-litre pie dish. 2. Add the onions and fry for 5 mins. Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Add the leek and spring onions and fry for a further 10 minutes, until softened. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux). This comforting, creamy chicken and mushroom pie uses ready-made pastry for a quick and easy mid-week meal. Step 1For the pastry, mix the flour and salt together. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Step 4For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Gradually add the stock and simmer for 5 minutes until the sauce has thickened slightly. Read about our approach to external linking. Slowly whisk in the chicken broth, then whisk in the milk and simmer until thickened. 1 egg yolk, beaten with 1 tsp water 250g cooked chicken, cut into chunks Sea salt and freshly ground black pepper Method Serves 2-3 Fry the pancetta in a hot, dry pan for 3-4 minutes until lightly golden. If you haven't any leftovers but still fancy a pie, use diced chicken breast instead. Ingredients For the shortcrust pastry 150g plain flour Pinch of fine salt 40g cold unsalted butter, cut into roughly 1cm dice 35g cold lard, cut into roughly 1cm dice 1 tsp lemon juice (optional) 3-4 tbsp very cold water 1 egg, beaten, to glaze For the filling 2 skinless, boneless chicken thighs, about 150g in total Comfort food meets picnic food with these mini chicken pies, which are flavoured with thyme and tarragon and encased in buttery shortcrust pastry. Loin of hare, creamed celeriac tart, haunch braise South Indian-style stir fry of leftover turkey with curried yoghurt. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. Learn about cookies and manage your preferences on our cookie policy page. Shred the cooked chicken off the bone into large shredded chunks. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. Step 3Add the crme frache and herbs, then season the filling with salt and pepper. Heat the oil in a sautpan or wide saucepan over a medium low heat. Gradually add enough water to form a dough. Score decorative diagonal lines, in opposing directions, vertically along the pastry, being careful not to cut through the pastry, otherwise the sauce will rise up and spill out over your browning pastry and prevent it from puffing up fully. Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Chicken pie filling can be frozen for up to three months. It will also use up ham, gravy and a little sherry. Remove from the oven, discard the beans and greaseproof paper and set the pastry aside to cool. Bake in the oven for 10-15 minutes, or until the pastry is pale golden-brown. Tip onto a plate lined with kitchen paper. Add the chicken, season with sea salt and freshly ground black pepper and cook for 5 minutes. Grate 60g of frozen butter over the bottom two thirds of the dough. Step 3Turn 90 degrees and roll out again. Make a well in the centre of the mixture. Step 7Roll out the remaining pastry on a lightly floured work surface until 3mm thick. So it's best if the filling is cooled and the pastry is chilled before baking. Pie has to be one of the best all time comfort foods! I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. 5. 7. Remove bacon with a slotted spoon, onto a plated lined with a paper towel. Allow to simmer. A traditional chicken pie is classic comfort food and this fuss-free recipe is one you'll want to make again and again. Paul Hollywood's Chicken pot pies Preparation time: 1 hour + chilling Cooking time: 20-30 minutes Total time: 1 hour 30 minutes + chilling Makes: 6 x 250g individual pie dish portions Ingredients Cheats Rough Puff Pastry: 300g plain flour Pinch of salt 50g chilled butter 120g frozen butter To poach the chicken: 1 litre chicken stock Cut around the side of the plate to remove excess and then crimp the pastry at the edges to seal the dish, Brush the beaten egg over the pastry to glaze, Place the dish in the oven and bake for 30 minutes, or until the pastry is golden brown and cooked, Remove from the oven and serve immediately, The best blue cheese recipes to cheer you up on Blue Monday. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Strain the milk into a jug. 4. Simmer for 12-15 minutes, until the sweet potato is tender. Place the flour, butter and salt in a food processor. 100 Great Breads; 100 Great Breads; 100 Great Breads; 100 Great Breads: The Original Bestseller Get the perfect chicken pie whether you opt for crisp puff or buttery shortcrust pastry. Lift the pastry on to the pie trimming off any excess with a sharp knife. Leave to cool, then drain off the stock. 3. Add salt and pepper if needed. Steam from a hot filling can melt the fat in the pastry too soon and create a soggy top and bottom. Press the edges down to seal, then trim away the excess pastry. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top. You will use the bacon fat to cook both the onions and the mushrooms. 7. Chicken & Mushroom Pie Serves 4 INGREDIENTS: 30g butter 4 skinless chicken fillets, diced 1 leek, finely sliced 200g kale or cabbage, sliced 280g button mushrooms, quartered 1 tablespoon flour 250ml milk 100ml single cream 320g pack of shortcrust pastry 500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter) Melt the butter in a pan, stir in the flour and cook for a few minutes, then stir in the infused milk. Allow to cool. Unroll the pastry sheet and cut out 6 discs of pastry, slightly larger than the top of each pie dish, using a saucer or upturned bowl as a guide. Paul Hollywood's Pies and Puds is simply a must-have. As for the fillings, add classic and comforting ingredients like mushroom, tarragon or leek to your. Add the pancetta lardons and toss them to coat them in the oil and juices. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured. To make it even mor. If you prefer a thicker sauce add 3 tablespoons of flour to the 3 tablespoons of butter. This is my creamy Chicken & Mushroom Pie with Puff Pastry. Add chicken and cook and stir until browned, 5 to 7 minutes. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Season with salt and pepper and stir thoroughly, Once the chicken has heated through, remove from the heat and spoon the pie mixture into the pie plate, filling it right up, Cut out the pastry to size - so that covers your dish, and then lay it on top. You are viewing this website with an old browser please update to a newer version of Internet Explorer, View our Facebook page (This link opens in a new window), View our Twitter page (This link opens in a new window), View our Instagram page (This link opens in a new window), View our YouTube page (This link opens in a new window), Sign up to pur newsletter (This link opens in a new window). With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. 1. In a large saucepan, heat the olive oil over a medium heat. Slowly add 1/4 cup milk while stirring. Add the mushrooms, then stir in the soured cream until well combined. 4. Step 6Preheat the oven to 200C/180C fan/400F/Gas 6. You just want to score the lines about way through. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes. Take it off the heat and set it aside. Roll out the pastry on a lightly floured surface to about 5mm thick. Serve. by Marcus Bean Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Wrap it and chill it for 15 minutes. Tip the dough onto a lightly floured work surface, bring it together into a ball, then flatten it slightly. Re-roll any trimmings and make decorations. Bring to the boil and reduce the liquid until it starts to thicken slightly, Then, add the cooked chicken pieces and tarragon. Bake in the pre-heated oven for 20 minutes or until the pastry is crisp and golden brown. 250g unsalted butter, chilled and cubed 2 pinches of salt 1 egg, lightly beaten Equipment You will need: 10cm and 8.5cm round cutters 12-hole muffin tray, greased Method Step 1 Make the filling. Put the butter and water in a pan, when boiling add the broccollini and cook for two minutes. Set aside to cool. 3. Sprinkle over the flour, stir and cook for another minute, then pour in the milk and cream and cook until the sauce has thickened. When the pastry has chilled, roll out two thirds of it onto a clean, floured work surface, until it is almost twice as wide as the diameter of the tin. 1.5lb (680g) Chicken, bone-in, skin-on breast (or You can use store-bought rotisserie chicken to save time, but you'll only need 2 cups (300 grams) that will allow for enough sauce), 1 cup (190g) yellow onion, sliced into half-moons, 2 tablespoon (30 ml) fresh thyme, minced and patted dry of any moisture, 1 tablespoon (15ml) heavy cream (if desired). More on why you don't want to store food in a cast-iron pan below in Make-Ahead Tips! Brush the tops with the remaining beaten egg. Other cookbooks by this author. Tip the flour into the pan and cook, stirring, for 1 min. Position the lid over the filling and make a steam hole to expose the funnel. This one is no exception, My chicken and mu. Meanwhile, pan fry the mushrooms for 2 minutes then add to the chicken mix along with the cream. It's important that the filling is cooled before adding the pastry, otherwise, the pastry will melt, before it hits the oven. But in this recipe, I prefer to use 3 tablespoons of butter to 2 tablespoons of flour, because I don't like the sauce to be too thick, but rather more like a gravy. Press the edges to seal then trim away any excess. 500ml chicken stock (or 250ml leftover gravy and 250ml stock), 650g leftover turkey meat, cut into bite-size pieces, 250g leftover ham, cut into bite-size pieces. Best roast potatoes for 2023. Preheat the oven to gas 7, 220C, fan 200C. When the pastry has chilled, roll out two thirds of it onto a clean, floured . Shaun Rankins cooking exudes effortless self-confidence. Heat the lard and 200ml water in a small pan over a medium heat. Taken from Paul Hollywoods Pies & Puds, published by Bloomsbury, Terms & Conditions | Privacy Policy | Cookies. Mix well, then spoon into a pie dish and leave until completely cool. For more recipes using a cast-iron pan, try my. Taste the sauce and season with pepper and a little fish sauce. Place in oven at 180C and roast until soft and caramelised. Brush the rim of the cooked pastry case with some of the beaten egg and place the pastry lid on top of the pie. Add the leeks and cook for 1 minute, Add the mushrooms and cook for another minute, Add the chicken stock and double cream to the pan. Serve immediately oven to table. The secret to crisp pastry on top of a chicken pie is to cool the filling completely before adding the lid. Stir to combine. Pour the pie filling and sauce into the dish and allow to cool. Cover and cook gently for 6 minutes, stirring occasionally, until the leeks are just tender. Press down and crimp the edges with a fork. Set aside to cool. 450g / 1lb plain flour, plus extra for dusting, 120g / 4.5oz unsalted butter, plus extra for greasing, 2 chicken breasts, bone and skin removed, flesh cut into pieces, 500g / 1lb 2oz chicken thighs, bone and skin removed, flesh cut into pieces, 200g / 7oz fresh wild mushrooms, roughly chopped. Chicken & Mushroom Pie - YouTube 0:00 / 19:00 Intro Chicken & Mushroom Pie John Kirkwood 575K subscribers 7.4K 279K views 5 years ago How to make the perfect creamy chicken and. Chicken and Mushroom Pie! Step 6Divide the cooled filling between the 12 pastry cases, pressing it down well. 40g cold unsalted butter, cut into roughly 1cm dice, 2 skinless, boneless chicken thighs, about 150g in total, 2 skinless, boneless chicken breasts, about 100g in total, 1 red chilli, deseeded and finely chopped, 1 small sweet potato, about 175g, peeled and cut into 1cm dice, 1 tsp cornflour, mixed with a splash of water. Directions Preheat the oven to 350 degrees F (175 degrees C). These tasty chicken pot pies from Paul Hollywood are a guaranteed crowd-pleaser, especially if you've made the puff pastry yourself. Then score diagonal lines in opposite directions, in each panel, being careful not to cut all the way through. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white. Add back in the mushrooms and onions, and the chicken. It will make a beautiful oven-to-table presentation too! A soft, melted pastry, before it's put in the oven, will prevent the pastry from reaching its full "puff up" potential. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the beaten egg. Then score the panels, you'll have 3 sections. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Right before serving, transfer the filling back into the cast-iron pan, cover with the pastry, and egg wash and bake. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan. 3. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Add a small amount of flour, then turn the tin to coat the base and sides, shaking out any excess. Return the mushrooms and leeks to the pan and add the chicken stock. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens. Add the mushrooms and kale or cabbage to the saucepan and cook for 3 minutes. Cut off two thirds of the pastry and roll this out on a lightly floured work surface until 3mm thick. Shred the chicken meat off the chicken. 20g of tomatoes. Step 2Tip in the flour and stir to ensure the meat and vegetables are well coated. Then remove onions with a slotted spoon and transfer them to a large bowl and set them aside. 10.25 Pre-Seasoned Cast-Iron Skillet From Lodge, The puff pastry looks so beautiful and homey when decorated with a simple scoring and egg wash, The cast-iron pan makes it easy to caramelize the onions and brown the mushrooms quickly, You'll love the large chunks of chicken, and hearty sauce flavored with thyme and Dijon mustard. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened. Sift the flours and salt into a mixing bowl. Youll be glad of all that leftover turkey when you taste this delicious pie! Now add the chicken and bacon and stir for 1 minute, then add . Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. 6. This is what I like about using the Pepperidge Farm brand, it already has the panels, you just need to score them. Add the diced chicken thighs and fry, turning occasionally, for 58 minutes, until golden all over. Melt the butter in the pan, once foamy add the flour, whisk until a paste forms, then add the chicken broth, Worcestershire sauce, mustard, and haevy cream (if using) and stir until combined. Put the chicken and tarragon into a large saucepan, cover in chicken stock bring to the boil then simmer for 40 minutes. Now work in just enough cold water to bring the pastry together. Set aside. Once all the components for the filling are in, be sure to allow it to cool for at least 15 minutes. Making the chicken and mushroom pie. Cook the onions in the bacon fat until tender and fragrant. Brush the edge of each filled pastry case with a little beaten egg. Add flour and stir until chicken is coated in flour. Rub in the 65g chilled butter. Step 1Make the filling. Step 8Bake the pies for 2025 minutes, until the pastry is crisp and golden.