Making single person meat and pot pies

Just as winter is rolling in and my studies started up again I am looking at making some chicken pot pies or meat pies. After having great success using blaetterteig (premade bought from real) in the making of sausage rolls, I'm wondering if I can spare myself the trouble of making pie crust and just use blaetterteig instead. Does anyone know if this would work or tried it themselves?

I would be making small single portion pies, as opposed to large share with the family pies. Does anyone have some helpful hints to throw in my direction about the difference b/w making small pies and big family sized ones? Any helpful hints would be appreciated.

Thanks
Iain

Hazza should answer this as his pies used to be lovely.
Shop-bought Blätterteig is fine. Brushing the outside of the pastry with beaten egg gives a nicer colour.

I know that Hutcho and Hazza both have one of these beauties, I'm going to pick one up on this winter's migration.

I've used it for pies and it worked a treat.

I have one too. They're totally turbo and great for chucking in left over curry etc. The budgo store bought Blätterteig works perfeck.

It is fine for pie toppings, not so great for the casing though, in my opinion. Little tip for delicious looking glazed tops; egg wash twice. Beaten egg, brush over the topping, put in fridge for a while, then egg wash again. Do it with your sausage rolls aswell.

Also works for cornish pasties. Which I must get around to making again.

Yep - get the rolled fresh ones though. The frozen sheets are more difficult to use and don't turn out as well.

...and I don't know what alternative you can use for the casing, but for a quick and easy solution, the Blätterteig is fine. I sold a shitload of them just that way at The Arc, so people obviously liked them.

Unfortunately I no longer have a pie maker - It was sold with the pub, but I'll be picking up another soon enough!!

brilliant off to the store I go then. DR good tip with the egg, but what do you recomend as a casing, just making my own dough?

didn't know you could get blaetterteig ready made, we've been making our own pastry on occasions since moving here! Does anyone know if the pre-made stuff is veggie?

No idea. You'd have to read the label and check. You can get frozen puff pastry in smallish squares or rectangles and rolls of it in the refrigerated section of your supermarket near the cheese and stuff.

I made some last winter using the store bought stuff and they were delicious! In fact I think I may make some more this weekend, now the weathers has got cold again.

use short crust pastry myself.And i have one of those beauties myself

Pasties are great!
I've never made my own though. I'll have to look into that once I'm back home. Would be good to have after next weekend's hike!

The supermarket bought Blätterteig mentioned so far looks fine for flaky-pastry dishes, but I've been looking for some ready-made Mürbeteig (short-crust pastry), which would be better for the pie-cases. Can you buy this ready-made? This external thread (in German) seems to suggest that it is from places like Kaufland and Rewe, but I've never seen any.
Or as one poster in that thread remarked, is it quicker to make it yourself? Well yes, but I always end up with flour everywhere and torn pastry sticking to my roller!