Freezing mince pies

(12 Posts)

If I make mince pies today (well, I'll make the pastry and use a jar of 'mince'), let them cool, and put them in the freezer, what do I do when I want to eat them?

Defrost overnight? Stick in oven? Am I even right in thinking I can do this?

Can't see why you can't freeze them.

I'd let them defrost overnight and then warm in the oven when you want to eat them.

Thanks BIWI smile I want to have homemade mince pies when I have some people round but I'm away all next weekend so won't be able to make them fresh.

Can you send some to me? I do the same thing every year - buy the mince meat and flour/butter/lard for the pastry and then never get round to making them!

taffetazatyousantaclaus Sat 04-Dec-10 13:53:18

I always freeze them raw and then take out the freezer about 30 mins before I want them and then cook for an extra couple of mins. I have found they dry out a little if cooked twice, but another poster on a similar thread a week or so back said it worked fine for her.

callaird Sat 04-Dec-10 21:07:39

I would also freeze them uncooked, and cook them from frozen, egg/milk wash, sprinkle with sugar and bake, don't take very long at all.

canyou Sun 05-Dec-10 16:57:33

I also make and freeze the raw and the trays usually stack well in the freezer,
Grease the tray well and all will be good and the hse will smell of home baking as your guests arrive

ChristianaCatesby Sun 05-Dec-10 16:59:15

I make the best mince pies in the world <preen>

I freeze them cooked, layered up between sheets of greaseproof paper, and defrost them in a low oven for about ten minutes.

ChristianaCatesby Sun 05-Dec-10 16:59:47

BTW, homemade mince meat is a DODDLE

Grumpla Sun 05-Dec-10 17:04:50

My mum freezes them raw in their hundreds! She puts the tray of pies in the freezer, then removes them once frozen & bags them up (so you can re-use the trays to make more).

The only difference is that she brushes them quite liberally with milk before cooking (i.e. more than you would usually use) I guess this stops the pastry lid getting dry?

Haven't tried freezing them cooked before. Hmmm...

prettybird Sun 05-Dec-10 17:20:23

My mum for years has made them in advacne and frozen them cooked - and then heats them up from frozen when needed - I'll check with Dad for how long. I think it is 15-20 minutes at 180C.

I also freeze them cooked but becasue I am strange and don't actually like warm mince pires, I have to defrost batches when I think I'm going to need them. I can them warm a few for dh and ds guests and keep back a couple one for me t have cold smile

So far this year I have made 110 mince pies (the last 12 are currently baking in the oven): the first 24 for the school's winter fair, leaving some for home (and to take a few of the mini ones to the Scottish Mumsnet meet-up last night) and then another batch for the Kids Rugby today. I'll freeze 12 of the last 24 and keep 12 for dh and ds to eat this week (I'll even put one into ds' packed lunch shock)

glivett Sun 07-Dec-14 14:21:11

If you freeze the mince pies raw, do you have to put them back in a pie tray so that they keep their shape, or should they retain their shape if you just put them on a flat tray?

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now