freezing pies

Le_Foot

Just a tip you might find useful..If you need to thicken the gravy in the filling, use plain flour rather than cornflour as it re-constitutes much better after freezing.

Jackie

meritaten

I would also defrost the raw pastry ones before cooking - I find that the pastry often overcooks before the filling heats up thoroughly!

Liz_M

Thanks for this thread everyone - I bought some pies reduced from the Morrisons oven fresh counter the other day and froze them. Went to cook them tonight and couldn't work out how long to cook them from frozen. Knew I'd find an answer on here! I was planning on putting them in at 200 for 15mins and then leave them in on the bottom shelf when I turn it up to 220 for 12-17 mins to put on some oven chips (I know that's cheating!). Sounds like just a tiny bit hotter/longer than Linda32's timings but we like things well done so should be fine