Preventing Soggy Bottom in Filled Pastries

When making filled pastries like savory plaits, preventing a soggy bottom requires several techniques. First, ensure your filling isn't too wet - cook out excess liquid from ingredients like vegetables and meat before assembling. Some bakers add a barrier layer such as breadcrumbs, cornmeal, or even a thin layer of cheese between filling and pastry to absorb moisture. The pastry itself must be properly baked - underbaking leaves raw dough that becomes soggy when it absorbs filling juices. Baking at the correct temperature ensures the bottom crust sets and browns before moisture can penetrate. Finally, avoid overfilling - too much filling releases more liquid during baking.