Baking a frozen, chicken-filled puff pastry roll

[mezzaluna]

I recently made a dinner entree with a filling of cooked chicken, vegetables, and a very light veloute sauce. I put the cooled filling in puff pastry, gave it an egg wash, and baked it for a nice supper. Since I had enough filling and the package had two pastry sheets, I froze the second roll unbaked (without the egg wash).

Now I'd like to give this second roll to a friend whose husband recently died so she and her daughter can have a nice meal. What instructions should I give her for baking this frozen entree? I would guess it should be baked from the frozen state but I'm not sure how to balance puffing the pastry with heating the dense filling through.

 

[kuan]

Wow. Tough one. Ideally one would thaw and bake. Maybe thaw it a couple of days in the fridge?

 

[eastshores]

Well, since the filling was fully cooked prior to freezing there isn't a risk with that. I think @kuan is spot on. I can't see any other way to promise good results since puff pastry has to have high heat to work. A day or two in the fridge should be perfectly safe!

 

[summer57]

You could also treat it like a frozen chicken pie with a puff pastry lid. I've baked them from frozen, though it doesn't puff as well as baking from fresh.
Here are instructions from a chicken pot pie recipe --
To bake from frozen, preheat oven to 400˚F (200˚C), and bake for 30 minutes with the foil on top. Remove the foil and bake for another 30 minutes or until golden brown.

 

[phatch]

I'm just happy to see mezzaluna again.

 

[mezzaluna]

I'm just happy to see mezzaluna again.

You're too sweet, Phil.