Direction# 3: what type of pan? Skillet? 2qt. Casserole? 8 x 8 pan? 9 x 13 pan?

Question

What size/type pan? Should we use the cast iron skillet? Should we trim the pastry sheet? This recipe intrigues me, but I'm in need of more direction because of my AR  personality.

Gayle A. · Answer

Thanks! AR=Anal Retentive (supposed to be tongue in cheek comment about excessively concerned about correctness)

Lori T. · Answer

This is a recipe for a savory pie - so the go to pan would be a pie pan or plate, whichever term you prefer.   You could use a 9 inch round cake pan, I suppose, or a 9 inch cast iron or other oven proof skillet.   If the pastry sheet is more than a half inch wider than your pan, then yes, trim off excess pastry.  You can wait to do this after you have topped it with the second sheet of puff pastry, to make life easier. Then crimp and seal both pieces together and bake.  I've no idea what an AR personality is, but I hope this clarifies matters for you.

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Cryptic · Answer

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Direction# 3: what type of pan? Skillet? 2qt. Casserole? 8 x 8 pan? 9 x 13 pan?

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