Freezing filo pastry

sm1971

I would like to make a couple of recipes today using filo pastry but can't seem to find out whether I can freeze the items before or after I cook them and how best to defrost them so I thought I'd ask the wise people on here!
I want to make a veggie version of Jamie's lamb pastillas that he did on his money saving programme and possibly a Hairy Dieter's tart of some sort. Will probably eat the tart straight away, so it's more for the pastillas.
Too much conflicting advice out there for me to be able to make up my own mind!
Thank you!

joedenise

I think you can freeze either before or after cooking. Personally I'd prefer to freeze before cooking and then cook from frozen. The reason being it stops the pastry getting too brown, which it probably would if you were reheating it.

Denise