Would it be possible to line the casserole first with a savory French style pastry, prick it all over with a fork, then chill for 30 mins before blind baking it at 375 for 20-30 mins. You could still be working on the filling and then allow the pre-baked bottom crust to cool to room, along with the cooked filling. You could easily then add the same type of pastry for the topping. It would adhere perfectly with a cooked and cooled filling, and would then bake for the suggested time for a golden top pastry and bubbling hot filling. This is how I do it and I think people appreciate a bottom crisp, flaky pastry. Cheers, Mark
Would it be possible to line the casserole first with a savory French style pastry, prick it all over with a fork, then chill for 30 mins before blind baking it at 375 for 20-30 mins. You could still be working on the filling and then allow the pre-baked bottom crust to cool to room, along with the cooked filling. You could easily then add the same type of pastry for the topping. It would adhere perfectly with a cooked and cooled filling, and would then bake for the suggested time for a golden top pastry and bubbling hot filling. This is how I do it and I think people appreciate a bottom crisp, flaky pastry. Cheers, Mark