What approach would you take to freezing this for future meals? Best to make and freeze individual pies to be baked later? Make, bake, and freeze...
...the whole pie for reheating later? Has anyone tried
Recipe question for:
Spicy Swiss Chard and Feta Cheese Pie in Yogurt Pastry Dough
Recommended by Food52
3 Comments
I actually have just finished a few weeks (waaay too long!) project of making handpies with 5 different fillings that i invented, and which made a huge supply of them in our freezer. I have a recipe on 52 for some hand pies where i give detailed directions for how to form, freeze and package them. You could follow my directions but use kukla's recipe:
http://food52.com/recipes/21134-curried-lentil-hand-pies
I advise against baking, freezing, reheating because when frozen, fillings can become watery.