Puff Pastry-To bake or not to bake .

[Blues]

Its something I have never done, but I will be making some puff pastry pies. The pies will be made from frozen puff pastry. Will be making a stack of them, so can I just thaw the puff pastry make the pies and freeze the pies before baking, or do I have to bake the pies then freeze them.

 

[shyvas]

Its something I have never done, but I will be making some puff pastry pies. The pies will be made from frozen puff pastry. Will be making a stack of them, so can I just thaw the puff pastry make the pies and freeze the pies before baking, or do I have to bake the pies then freeze them.

You always should cook food that has been defrosted, before freezing it once again.

Baked pies freeze perfectly well as long as you place them into a airtight container or ziplock bag.

 

[Blues]

You always should cook food that has been defrosted, before freezing it once again.

Baked pies freeze perfectly well as long as you place them into a airtight container or ziplock bag.

Thanks for that was going to freeze unbaked

 

[shyvas]

Thanks for that was going to freeze unbaked

Tell us more about your future bakes, blues. It's nice to see you in the food section.

 

[Blues]

Tell us more about your future bakes, blues. It's nice to see you in the food section.

Well okay , but only the ones that turn out nice .

 

[shyvas]

Well okay , but only the ones that turn out nice .

What are you planning to bake ?

 

[KLS52]

I would bake first and then freeze but I found this on google...

https://www.cooksillustrated.com/how_tos/6709-refreezing-thawed-puff-pastry-dough

If making a pie crust from scratch, I would think you could freeze it before baking since they sell frozen unbaked pies.

I feel like an uncooked frozen pie would taste fresher than a thawed cooked pie. Not sure why...I’m kind of making this up as I go along, lol.

 

[shyvas]

I would bake first and then freeze but I found this on google...

https://www.cooksillustrated.com/how_tos/6709-refreezing-thawed-puff-pastry-dough

If making a pie crust from scratch, I would think you could freeze it before baking since they sell frozen unbaked pies.

I feel like an uncooked frozen pie would taste fresher than a thawed cooked pie. Not sure why...I’m kind of making this up as I go along, lol.

That is correct. I would imagine that the reason why some manufactures sell uncooked bakes is to reduce the overall cost.

I always bake pies before freezing ( you can slightly reduce the baking time) and as long as they are stored in an airtight container (and stored for no more than a few months) they come out just as tasty as freshly baked ones.

 

[KLS52]

That is correct. I would imagine that the reason why some manufactures sell uncooked bakes is to reduce the overall cost.

I always bake pies before freezing (you can slightly reduce the baking time) and as long as they are stored in an airtight container (and stored for no more than a few months) they come out just as tasty as freshly baked ones.

That’s good to know! And I imagine if you freeze it sooner, rather than later, it would taste very fresh, too.

 

[shyvas]

That’s good to know! And I imagine if you freeze it sooner, rather than later, it would taste very fresh, too.

That's right. I make a huge tray of bakes, cool them very quickly (outside) and freeze them immediately.

 

[Blues]

What are you planning to bake ?

Well, to start it will be cashew nuts, silverbeet( miso) I use gluten-free soya sauce, onion, olive oil, and marjoram or oregano, salt and pepper.

I have some gluten-free vegan puffed pastry and will be trying to get them into shapes like this.

 

[shyvas]

We call silverbeet swiss chard.

 

[Blues]

We call silverbeet swiss chard.

Swiss chard sounds like cheese to me and for the life of me I can't see how we managed to call a very green leaf vegetable "silverbeet"

 

[shyvas]

Strange how some fruit and vegetables obtain names. I think that swiss chard was named after Switzerland due to it's green pastures. However, I don't know how the same vegetable obtained a different name DU !

I've always been intrigued by a speciality from Nice, which is swiss chard pie or tarte aux blettes. It's a pastry made with swiss chard, apples, raisins and pine nuts plus sugar.
I should have tasted it when I was living there as it's not sold anywhere else and apparently is very tasty.

https://perfectlyprovence.co/sweet-treat-nice-tourte-aux-blette-sucree/