either cook them all the way through (on a lower temp so the pastry doesn't over cook) or don't cook at all - just cut them up and freeze, defrost and cook when you want them
Registered User
either cook them all the way through (on a lower temp so the pastry doesn't over cook) or don't cook at all - just cut them up and freeze, defrost and cook when you want them
Registered User
I would freeze them totally raw.
PS, Did you get those books?
hmm i might try freezing them raw next time... ive always been told to half cook them then freeze!
Reply With Quote
Bookmarks