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Pastry Containers and Accents
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
The use of pastry to contain both sweet and savory foods dates to the Roman Empire and flourished in the Middle Ages. In Chapter 13, you learned about foods that are encased in pastry before they are cooked. Here we focus on pastry cases that are baked before they are filled.
Various types of nonsweet pastry can be used as containers for a range of savory preparations. Many are filled with hot food and served hot, a responsibility of the hot kitchen. Most have cold applications as well. For example, a puff pastry bouchée can be filled with either hot creamed chicken or cold chicken salad.