Name: Puff-Pastry Rectangles for Skillet Pot Pie
Total time: PLACEHOLDER
Ingredients: Unbleached all-purpose flour, for dusting the work surface; 1 (9½ by 9-inch) sheet puff pastry , thawed at room temperature for 30 minutes; 1 large egg , lightly beaten

Yield

Serves 4 (Makes enough for 1 pot pie)

Ingredients

Unbleached all-purpose flour, for dusting the work surface

1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes

1 large egg, lightly beaten

Test Kitchen Techniques

Ingredients

Unbleached all-purpose flour, for dusting the work surface

1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes

1 large egg, lightly beaten

Test Kitchen Techniques

Ingredients

Unbleached all-purpose flour, for dusting the work surface

1 (9½ by 9-inch) sheet puff pastry, thawed at room temperature for 30 minutes

1 large egg, lightly beaten

Test Kitchen Techniques

Before You Begin

This topping is partially baked and finished on top of the pot pie. If desired, cut the pastry into 12 large circles using a 3-inch round cookie cutter instead of cutting it into rectangles in step 1; don’t twist the cutter when stamping out the pastry rounds, or the pastry will rise crookedly during baking.

Instructions

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper. Dust a work surface lightly with flour and unfold the sheet of puff pastry. Use a pizza cutter or sharp paring knife to cut the dough into 12 rectangles.

Brush each square with beaten egg and transfer to the baking sheet. Chill the dough on the baking sheet in the freezer for 10 minutes. Remove the pan from the freezer and place it directly in the oven. Bake for 10 minutes or until the rectangles are puffed and lightly browned. Let the pastry cool on the baking sheet until needed.