JudyJB
Well-known member
I cook pasties before freezing them. The secret is to thaw them and them reheat them uncovered in the oven, not the microwave. If you do not cook them before freezing, the potatoes get mushy.FWIW Chris has made her own traditional (English) pasties and her signature "pasty pie" for many years. I've never seen her use swede and, being curious, I just asked if she'd ever used swede in her pasties. The response was a very quick "never". I dislike the taste of Swede, so I haven't missed anything
What's the secret to freezing pasties (something we've done multiple times over the years)? It doesn't have good results when they're defrosted; the pastry loses something in the freeze/defrost cycle.
My parents always cut up and cooked rutabaga as part of our thanksgiving dinner. I did not like them straight up, but do like the taste in pasties.