A culinary “life hack” that will simplify making a pie using pasta

1

Preparing a pie with a large amount of filling is not an easy task.

Very often, creating such a dish is accompanied by leakage of juice, as well as serious contamination of the baking sheet and walls of the oven.

And the dish itself becomes much less tasty. First, the pastry loses a significant amount of filling. Secondly, the dish burns.

Details

However, there is an interesting option to simplify the preparation of such pies. And, oddly enough, pasta will come to the rescue.

How to use pasta correctly

Before sending a raw pie with an open filling to the oven, you need to stick a few pasta into the dish.

As a result, the juice released under the influence of high temperatures will not flow out of the pie and fall on the walls.

And the liquid will rise up the pasta products.

Thus, by the time the cooking is complete, the cook will have a full-fledged delicious pie with preserved filling.

What pasta to use

For obvious reasons, only pasta presented in the form of tubes will be suitable.

You need a cavity through which the juice will rise up.

Thus, sticking spaghetti and “butterflies” into the pie is pointless.