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freezing empanadillas uncooked or cooked

post #1 of 6
Thread Starter 
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?

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post #2 of 6

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? 

post #3 of 6

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. 

post #4 of 6

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.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #5 of 6

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

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #6 of 6
Thread Starter 
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:-)

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