Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Missey on November 24, 2018, 10:52
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Hi all
Quick question I’m making a batch of mince pies today can I just check that I can completely cook; cool and then freeze and then defrost and warm up. Just like the idea of a stash in my freezer & not having to keep making them.
Thanks
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Much like any cooked pie you can certainly freeze them cooked and stack nicely with greaseproof between the layers.
Always defrosted first for a few hours, then heated them up at 150c for about 8 minutes.
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Thanks Lettice
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I also freeze mine uncooked in the pie tin, then pop them out into a polybox, when I need half a dozen I pop them frozen back into the tin they were made in(important bit...don’t just put on a baking sheet..ask me how I know 😂, or they collapse) & bake from froze allowing extra time, freshly baked pies & only 1 lot of preparation
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Had to stop myself from making a batch last night, although mine wouldn't be going no where near a freezer :D Is it too soon :unsure:
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Had to stop myself from making a batch last night, although mine wouldn't be going no where near a freezer :D Is it too soon :unsure:
No definitely not, I find they’re better before Christmas to get you in the spirit, come Christmas there’s too much other stuff, I thought I might make some tomorrow
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I'm trying to last out at least another week ;) I know that once I start making them - I will start eating them :blush: It was hard work losing weight this year and don't want to put it all back on again.
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Well I googled a recipe for almond pastry and I wasn't that happy with the result - I can't remember the recipe I used last year but the almond came through much more - does anyone have an Almond pastry recipe they could share for the next batch?
Have to add these were still much better than shop bought but there's room for improvement : :D
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I tend to use the almond pastry from Paul Hollywoods Frangipane mince pie recipe. (Pastry ingredients are listed separately if you don't fancy using the almond topping ;) )
If you want a really strong almond flavour you could always add a drop of almond extract.
Frangipane Mince Pies | Paul Hollywood (http://paulhollywood.com/recipes/frangipane-mince-pies/)
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Thank MoS
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When I make our mince pies I always add a 'blob' of marzipan into the mincemeat (shop bought, usually Tesco's). Gives a nice almond flavour. On the list to make this weekend as we are now running out of weekends to get things done as youngest daughter has booked in for a 10 day stay mid December whilst they have their stairs removed and new ones put in.