will this freeze?

kunekune

Fridge now defrosted - thanks to those who helped out, I managed to avoid defrosting much of the food - but have decided to do some cooking anyway. Beetroot soup done. Aubergine pasta sauce doing. Chicken & leek pie filling done, plan to add a pastry top when I'm ready to use it. Trout was next on my list ... provided I can freeze this ...

http://www.bbcgoodfood.com/recipes/5778/trout-koulibiac

And if it does, should I freeze it with the pastry cooked or uncooked? The pastry was from the fresh counter, it has not been frozen before.

cheers!

zippychick

Hi Kune, i would freeze without cooking the pastry so made up ready to be cooked. I have done this before with mashed potato cheesy pie and it was lovely.:j

kunekune

Thanks.

Can't thank, not sure why. Am pursuing it with "the authorities".

zippychick

he he he, no problems at all!

thriftlady_2

I notice your recipe has hard boiled eggs in. These don't freeze very well I'm afraid. Nothing to worry about but they will be an unpleasant texture. Maybe you could leave them out?

zippychick

well spotted, i just lookd at the picture lol.

kunekune

In the end, I decided not to cook it for freezing, and will do it tonight, to eat tonight. Yesterday was not a good cooking day - the steak & mushroom pudding was a complete and utter inedible disaster. The top of the pudding was soggy and the meat uncooked, after four hours of boiling. I think I maybe should not have used the plastic bowl with lid that I was sold in the kitchen shop - does plastic conduct heat differently from ceramic? Anyway, next time I try a suet pudding I'll do a pre-cooked filling in order to minimise the risk of disaster. We had mash and a bit of gravy for tea.

Barneysmom

I like the look of that recipe, but I think I might leave out the eggs and use some cheese...

kunekune

Now tried and tested. It is a FAB recipe. The BBC site had various ideas for sauces, including hollandaise but it's not been a good cooking week and I didn't feel like experimenting. So I did it with a dollop of soured cream. It was fantastic. The children loved it. Not much left. Cooking doesn't get more appreciated than this. ....

Well, apart from the crumble I served up as pudding. Plum and (tinned) cherry. Almonds in the topping. Bought custard. Wonderfull.