Hi all. I make mini to small size potato knishes. I use Pepperage Farm puff pastry sheets and fill them with mashed potatoes and onions. My kids love them and I would love to have them on hand in the freezer for unexpected company. I just can't figure out what would be the best way to do this.
Should I fill, shape and then freeze them uncooked? How would I then cook them, frozen or unfrozen? If i cook them frozen would I cook them on the same temp I normally cook them when fresh or lower the temp to give the potatoes a chance to heat up inside without the puff pastry burning? Do you think the potato filling would become grainy or watery?
Or should I fill, shape and cook them before freezing? Again, how would I then reheat them.
I know I could just do a test run but...LOL...I hate to waste food. So I would like to narrow it down to whether this could even be successful and the probable best method.
Thanks in advance for your help.
Updated 2 months ago | 1
Updated 3 months ago | 4
Updated 4 months ago | 1
Updated 3 months ago | 2
Updated 2 months ago | 7