Freezing advice needed

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Freezing advice needed

Postby Catherine » July 22nd, 2017, 3:35 pm

I have just made a large 'Summer Pie' as my parents were due to come up for lunch tomorrow, but are now no longer able to. I don't eat pastry and this pie is huge anyway so I will take for my nephews to eat for lunch over the next few days, but I was wondering if I could freeze a couple of slices for my parents when they come up on Thursday . The pie is a butter puff deep filled pie of layered cooked new potatoes, cheese and ham and loads of parsley and chives (I mean loads) and then double cream poured into the gaps and filled to the top. The cream sets when chilled. What do people think? My gut feeling is yes, but the cream might be a bit weird. I accept it probably won't be as good as served tomorrow from chilled but it should still be nice
Last edited by Catherine on July 22nd, 2017, 10:28 pm, edited 1 time in total.
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Re: Freezing advice needed

Postby suffolk » July 22nd, 2017, 3:41 pm

Double cream freezes ok ... I'd go for it :tu:

Failing that send it up here :hungry:
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Re: Freezing advice needed

Postby StokeySue » July 22nd, 2017, 3:45 pm

Quiche freezes rather well, so I think the filling will be fine, but the pastry might be a bit sad if not revived in the oven? Not tried but you usually warm puff pastry things like saus rolls and vol au vents so that's my gut feeling
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Re: Freezing advice needed

Postby suffolk » July 22nd, 2017, 3:49 pm

But then the cream won't still be set, will it?
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Re: Freezing advice needed

Postby Catherine » July 22nd, 2017, 6:23 pm

Thanks all, I will freeze some portions. As Suffolk says the cream will run if I reheat so Parents will just have to accept less than perfect pastry. I'm sure it will still taste nice
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Re: Freezing advice needed

Postby liketocook » July 22nd, 2017, 6:43 pm

Catherine wrote:Thanks all, I will freeze some portions. As Suffolk says the cream will run if I reheat so Parents will just have to accept less than perfect pastry. I'm sure it will still taste nice

You could defrost, reheat again to revive the pastry and let it cool so it re-sets
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Re: Freezing advice needed

Postby StokeySue » July 22nd, 2017, 7:06 pm

liketocook wrote:
Catherine wrote:Thanks all, I will freeze some portions. As Suffolk says the cream will run if I reheat so Parents will just have to accept less than perfect pastry. I'm sure it will still taste nice

You could defrost, reheat again to revive the pastry and let it cool so it re-sets

That's what I meant
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Re: Freezing advice needed

Postby liketocook » July 22nd, 2017, 7:37 pm

StokeySue wrote:
liketocook wrote:
Catherine wrote:Thanks all, I will freeze some portions. As Suffolk says the cream will run if I reheat so Parents will just have to accept less than perfect pastry. I'm sure it will still taste nice

You could defrost, reheat again to revive the pastry and let it cool so it re-sets

That's what I meant

Great minds and all that :D
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Re: Freezing advice needed

Postby Zosherooney » July 22nd, 2017, 8:46 pm

I bet the flavour will be better than the 1st time but the visual may not be quite so...

Personally I prefer a 2nd re heat flavours infuse so much better.... :chops: Go for it Catherine.
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Re: Freezing advice needed

Postby Catherine » July 22nd, 2017, 10:33 pm

I won't reheat because I am going to have to cut the pie into portions and freeze that way in order to fit it in to my freezer. The whole thing is just under 2kg. If I reheat it when sliced then the cream will run everywhere, but yes agree if frozen whole reheating would work better. That said I agree with you Zosh that freezing can often intensify the flavour

Will let you know how it is on Thursday, or at least mum will let you know how it is Thursday.
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Re: Freezing advice needed

Postby sueturnersmith » July 23rd, 2017, 12:47 am

Mmmmm I'm looking forward to it :chops:
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