Filo Parcels: Freezer? Fridge?

[NotQuiteCockney]

If I wanted to make up batches of filo parcels, what would be the best way to do it? Can I freeze them before cooking? When partly cooked? When fully cooked? Or are they just ok in the fridge?

would either - prepare and chill, use within 3 days or cook, cool and freeze for 3mths max.

what's in them though - guess that might have a bearing on which way to go.

veg and cheese, I think. Not sure, I did a bunch for a birthday party, and they went down well, and I liked them, so I'd like to serve them more often ... but they are a giant faff, so I'm thinking of ways to cut corners.

I (very occasionally) make sweet potato and green bean filo parcels. I freeze them uncooked, in a hard container to stop them getting knocked about. I'm not sure about freezing cheese though.

Oooh, I'd be interested in that recipe ... by "green bean", you mean the long thin ones?

Yes the thin ones, I think they're properly called French beans but we call them green beans in our family.

I'm about to pop out and see my friend's new baby, she's sooooo cute. [broody emoticon] I'll post up the recipe when I get back.

The recipe is actually for pasties, but I use filo pastry instead of shortcrust and make little triangles. I cut the beans into smaller lengths so that they don't poke through the pastry.

225g wholemeal shortcrust pastry
1/2 medium onion, finely chopped
1 clove garlic, crushed
1 tsp freshly grated ginger
1/4 to 1/5 tsp chilli powder
1/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp mustard powder
1 medium sized sweet potato, cooked and finely diced
100g french beans, chopped into 1 cm lengths
2 tbsps water or stock
Salt and pepper

1. Fry the onion and garlic in the oil until soft

1. Add the ginger and all the spices and stir

1. Add the diced potato, beans and water or stock and cook gently for 4-5 minutes or until the beans begin to cook (I have found it better to start the beans off before adding the potato so that they are almost fully cooked before the filling is put in the filo).

1. Allow mixture to cool and season well

1. Roll out the pastry into 4 circles

1. Place a quarter of the filling in the centre of each circle and dampen the edges of the pastry with a little water. (Or put a spoonful onto the filo and fold over and over into a triangle parcel.)

1. Join the pastry together over the filling

1. Make a small hole in eacy pasty and glaze with milk or egg

1. Bake for 15-20 minutes at 200C/400F/Gas Mark 6. (I freeze before cooking and then cook from frozen at 180C until nice and brown.)

i wouldn't freeze them. Pastry that has been frozen jsut isn't as nice. If I have to freeze it, I do it raw.

Do the parcels not stick together when frozen?

(How's your friend's baby?)

bran those sound a bit like samosas!

They do sound like samosas Kelly, but they don't taste anything like them. I think the ginger and mustard makes the difference.

NQC I use a sheet of this silicone stuff between each layer, it doesn't stick at all. And I use the same sheet to cook them on.

My friend's baby is adorable. I'm trying to resist the broodiness, but as about half of my friends that have children ds's age are either pregnant or have just given birth I think I may be getting broodier.