I want to make a tuna pie in a 9 x 13 pan this wk -end for first time
do i buy the squares of puff pastry and lay them on the bottom and put filling and then layer them on top
or buy one piece of dough (puff pastry) and roll and put on top or bottom please let me know if you have tried either of these ways thanks
Yet I have a mental image of Jacques Pepin rolling out a sheet of premade puff pastry to fit the size of his pan. By it's nature, the pastry has already been rolled a number of times.
After rolling, trim the edges. Pinched edges will do more to limit rise than the rolling itself.
The rolled pastry is also docked - poke w/ a fork a number of times. This reduces uneven and excessive puffing. I bet there are instructions on the puff pastry box for this sort of thing.