freezing empanadillas uncooked or cooked

Discussion in 'Food & Cooking' started by butzy, Apr 1, 2014.

  1. butzy

    butzy

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    I have some leftover stew that I want to use .
    I was hinking of making some form of empanadillas. The recipe I have for the dough is flour, olive oil, milk and lemon juice and they get baked in the oven.
    I want to freeze some as well.
    Would I be better of to freeze them before baking them or after?
     
  2. genemachine

    genemachine

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    Hm. haven't tried that one yet, but from my experience, if you freeze any filled pastries, the filling soaks into the dough before it freezes through. Perhaps freeze part of the filling first, fill the dough with the frozen filling, then freeze the result for later use? 
     
  3. french fries

    french fries

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    I sometimes buy frozen empenadas from a small store by the beach. They are frozen raw so all I have to do is put them on parchment paper and bake. 
     
  4. michaelga

    michaelga

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    Gene is quite correct.

    Scoop the filling onto a sheet tray in what ever shape you want the end product to look like, freeze it then wrap with raw dough.

    Cook from frozen, about 40 minutes at 350F depending on size/thickness, no soggy-bottoms.
     
  5. pollopicu

    pollopicu

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    I would freeze them raw, because why cook, freeze, then re-cook again.
     
  6. butzy

    butzy

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    Thanks all!
    The idea of freezing the filling and then wrapping makes sense. I will try some like that and some with unfrozen filling and see the difference.
    Will keep everyone posted:)