Pastry Question

magenta4711

Hi everyone,

I'm a long time lurker and this is my first post here so hello to everyone

I've recently started cooking from scratch and cooking in bulk and the other week I made a meat pie which was yummy.

But, I froze the leftovers in individual slices (wrapped in foil) and when I lifted a portion out of the freezer to defrost it the pastry seemed soggy and when I re-heated it in the oven the bottom of my pie was still soggy.

Would I be better making small individual pies and freezing them uncooked or is there something I can do to stop me getting a soggy bottom?

zippychick

Hiya! I think freezing cooked pastry will make it a bit soggy? For future i would make individual ones

Welcome by the way xxx

magenta4711

Thank you, I shall try individual ones next time

Ches

Try cooking in a metal plate/tray as it crisps the bottom of the pie and then open freeze the slices before wrapping and returning to the freezer. Reheat in a very hot oven on a metal plate/tray. Should be fine but another tip is to brush the bottom pastry with beaten egg before you put in the meat as it helps 'seal' the pastry. Oh. and not too much gravy.