Freezing Buffet Food

nuttybabe

Hiya All

Now that xmas is getting nearer I am planning on making buffet food for xmas tea and freezing it. Should I prepare it, then freeze it or should I cook it first then freeze it. I will be making stuff like cheese savoury swirls using puff pastry, mini toad in holes, mini quiches, mini pizzas etc.

Thanks

waddy80

I'm planning on doing the same. Or at least I will do when we have room in the freezer! Cook it, then freeze it. All you need to do then is defrost or bang in the oven to warm through.

Prudent

I am also planning doing this, but trying to eat up all the existing stuff in the freezer first

I need to search for recipes as I am trying to make vegetarian party food.

nuttybabe

Thanks. Will cook it all first. Might actually start on it tomorrow!!!

nopot2pin

One to have in the freezer that everyone loves...
Potato wedges...
Part cook them, almost 3/4 of the way... then freeze, flat and separate, then bag.
You can flavour them, whilst cooking.
I have used rosemary, smoked paprika, garlic, chilli powder, and plain.
All have worked out well.
It is sooo cheap to do them, as the value/smart price potatoes are very cheap.

ubamother

I tend to prep and freeze, rather than prep, cook and freeze. I find particularly with puff pastry/rough puff pastry things their flakiness can go a bit heavy. Sometimes I cook until only just cooked but with no tinge of brown, cook and freeze then heat through in the oven on the day until brown.
I also freeze parts of dishes that come together on the day e.g. i've got a load of flaked poached salmon in the freezer for a salmon mousse for boxing day party, and the tops and bottom raw pastry bits for mince pies (bottoms frozen in the tin then popped in a box so they are already shaped so can be cooked from frozen)

hotcookie101

ubamother wrote: »

, and the tops and bottom raw pastry bits for mince pies (bottoms frozen in the tin then popped in a box so they are already shaped so can be cooked from frozen)

My mum has always done that, but makes the whole mince pie-filling and tops, freezes in their tray, then pops out into a tupperware once frozen. Then stick back into tray when you need them and bake. No filling required on Christmas morning

jammy_dodger

hotcookie101 wrote: »

My mum has always done that, but makes the whole mince pie-filling and tops, freezes in their tray, then pops out into a tupperware once frozen. Then stick back into tray when you need them and bake. No filling required on Christmas morning

thats what i do hotcookie works a treat have 4 doz in freezer also freeze prepared but unbaked sausage rolls and cheese straws the same way ,