Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: Wickerman on September 20, 2011, 03:06 AM
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Hello.
In a few days i'll be making up a batch of Samosas,say around 50+.
I Don't use Filo Pastry,the Pastry i'll be using is:plain flour,melted butter ,salt,water..(which is my Preferred Choice)
My method of cooking will be Deep frying.
Now my question is,freezing them.
Is it best to freeze,Uncooked/cooked/or Partially Cooked?
Does it make any difference either way?
Thanks for any help.
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Hi Wickerman
Just freeze them uncooked and cook from frozen
cheers Chewy
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Thank's Chewy.
That's what i have been doing.
I was just wondering if there was any advantage in doing it another way.
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Thank's Chewy. That's what i have been doing. I was just wondering if there was any advantage in doing it another way.
Well, I can't see freezing them fully-cooked being advantageous, since you almost certainly won't want to eat them cold and any attempt to re-heat them can only result in either the pastry drying up (in a conventional oven) or going soggy (in a microwave oven). So that leaves part-cooked. The real question is, can you part-cook shortcrust pastry and then successfully resume the operation after freezing ? I don't know. Maybe others do.
** Phil.
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I partially cook my samosa and bhaji before i freeze them, then reheat in the oven on the middle shelf on gas mark 4.
I have tried to microwave both samosa and bhaji after freezing and wasnt that impressed, they became soggy but still edible.It one less thing to think about if you are cooking for a number of people, this is the method i use when cooking for my local college (around 30-40 people), havent had a bad word said about the bhaji or samosa.
Hope that helps.