Frozen pastry question

saveaholic68

To save time I bought some frozen pastry. I bought a 1kg pack, which contains two 500g blocks. Problem is - I stupidly didnt think of this when I bought it -I only need 200g at a time. You have to defrost each block before rolling it out and I think it is too frozen solid to cut. Can I defrost a whole 500g block, just use 200g and re-freeze the other 300g to use later?

whatatwit

I don't think so, it's not usually advisable to re-freeze something unless it has been cooked.

If, you were to double up your recipe, the spare could be cooked and frozen, if the filling is suitable.

Or, you could roll out the spare pastry, cut it into squares, cook it and freeze it. then you would have ready made lids for future pies etc.

saveaholic68

Thanks, I had actually bought it with the intention of making quiche, which only takes 100g pastry, but I usually make 2 at once so had already doubled it. I'm thinking maybe a pie (200g) and 3 quiches (300g)!

Gingham_Ribbon

If you can't cut it frozen, you will need to use it all as refreezing it is not considered to be safe.

I sometimes make cheese twists with leftover puff pastry. (Just roll it out, sprinkle cheese on, twist and bake.) Or if it's shortcrust, you could make jam tarts with the leftover?

trying-very-trying

It sound like this is shortcrust pastry. Anyway, I was going to suggest cutting the top with a knife, at least make a mark as deep as you can, then flip it over a rolling pin, and give it a good bash. If you've got the marked side down over the pin, then it should break quite clean.

nopot2pin

saveaholic68 wrote: »

To save time I bought some frozen pastry. I bought a 1kg pack, which contains two 500g blocks. Problem is - I stupidly didnt think of this when I bought it -I only need 200g at a time. You have to defrost each block before rolling it out and I think it is too frozen solid to cut. Can I defrost a whole 500g block, just use 200g and re-freeze the other 300g to use later?

Is it cheaper to buy frozen pastry ?? To be honest... didnt know you could buy it already frozen
I always buy fresh... then freeze it if I dont use it all in the one go. The fresh stuff I buy is about 79-89p for 500grams

kazmeister

Hi if you've got a good strong knife it is possible to cut it, I've done it before for the same reason. (Just mind where you have your fingers when you put your weight on the knife :eek: )

competitionscafe

nopot2pin wrote: »

Is it cheaper to buy frozen pastry ?? To be honest... didnt know you could buy it already frozen
I always buy fresh... then freeze it if I dont use it all in the one go. The fresh stuff I buy is about 79-89p for 500grams

Beware a lot of the frozen and some of the fresh ready made pastry is full of hydrogenated fat (trans fats). However the Sainsburys 'taste the difference' puff pastry is one of the few I found which isn't - ingredients: Wheat Flour, Jersey Butter (from Cows' Milk), Water, Salt. So basically what you would use if you made it yourself (I would but I am lazy!) :rotfl:It's £1.99 for 500g though.

Nicki

I always refreeze mine and have never come to harm.

As others have said, the general principle is that you should not refreeze defrosted food unless you have cooked it. However, my understanding is that this is because the bacteria which is present in things like eggs and meat will multiply. As pastry is made of flour, butter and water, I can't see that there is really any risk at all of it developing nasties. I'm happy to be corrected, but as I say up to now nothing bad has ever happened to me doing this with just pastry.

ravylesley

I have to admit to being naughty and defrosting pastry and then refreezing it uncooked no-one has died or come to any nasty harm yet
I am not a fan of bought pastry and prefer to make my own.It only costs a few pence to make but can cost over a quid to buy!

Lesleyxx

FZwanab

I have started making my own shortcrust pastry, using a food processor, just half the fat to the flour amount and pour in a couple of spoons of water through the top and after it spins around for 20secs or so forming into a ball it is done. I have not attempted puff pastry or choux yet.