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Dough behaves quite well when frozen, and any dough made from yeast, shortbread, or unleavened. But it hardly makes sense to use this purposefully, preparing a lot of dough for future use at once - fresh is still much better in quality.
But if after cooking there is a small piece left, then it will survive for some time in the freezer until you get your hands on it.
Of course, there are several types of dough - both yeast and non-yeast, puff and butter, and dumplings. I usually buy puff pastry ready-made, but it is sold already frozen, then you defrost it and it cooks perfectly. I make pies, pies, pizza in the oven. I make sweet yeast dough myself and sometimes buy ready-made dough. And it can also be frozen, but the only clarification is that after defrosting it will not be so fluffy. It will not rise as well as freshly prepared. But, for example, I like to make pizza from it, or you can bake flatbreads in a frying pan in vegetable oil.
Yes, any dough can be frozen. But I prefer freezing time - a week or two.
You can easily freeze the dough, nothing will happen to it, even deep freezing the dough does not affect its quality - look in stores as an example, there are different types of shortbread and yeast in the freezer. Storage for at least a month.
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The dough is completely freezable and can easily remain in the freezer for several months, but there are some tricks.
Divide the yeast dough into portions, roll in flour and place in bags and place in the freezer. When kneading, if you know for sure that it will go into the freezer, add a little more yeast.
When defrosting, do not immediately take the dough out into the room, but carefully place it on the bottom shelf; it should defrost slowly.
Re-freezing yeast is not possible.
Unleavened dough does not require any special procedures when frozen, it comes out perfectly and is ready for cooking, but still remember that the freezing period should not be exceeded for more than a couple of months, it loses all its beneficial properties.
When defrosting, do not immediately take the dough out into the room, but carefully place it on the bottom shelf; it should defrost slowly.
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Is it possible to freeze pies?
Often, pies prepared according to a recipe are not eaten in one sitting. Despite attempts to extend their life in sealed containers, food bags and containers, some of this deliciousness becomes stale and spoils. Therefore, the question “Can pies be frozen?” often asked by thrifty housewives.
Is it possible to freeze pies?
The answer is clear: – You can! After all, situations often arise when it is advisable to prepare baked goods in advance for any event. And if necessary, defrost all or in parts.
There are two options for freezing pies for future use.
1. Freezing in the form of semi-finished products, when raw, only molded pies are sent to the freezer.
2. Freezing ready-made pies after the oven or frying pan.
Both options have their pros and cons.
Freezing semi-finished pies
The pie dough tolerates freezing well. You can make pies and freeze them in containers. If necessary, organize batches of pies for slow defrosting by removing them from the freezer into the refrigerator, and immediately before baking, let the pies rise warm on a baking sheet (these are yeast-based ones that require proofing).
In a frying pan, the pies, slowly defrosted in the refrigerator, are fried as usual, without any proofing.
True, not every filling tolerates the freezer well. Some housewives complain that after freezing, cabbage sometimes loses its structure, mashed potatoes sometimes darken, and some types of onions in raw vegetable fillings become frosty sweet. But you can always get used to it and find a way out. For example, you can chop the cabbage into the filling finer and fry it dryer, add mushrooms to the mashed potatoes in the filling, experiment, choosing onions that would better withstand freezing.
Freezing ready-made pies
In the case of such freezing, more time is saved before consumption. The question arises, how to defrost pies.
The best way is to defrost in the microwave. For those who don’t have a microwave, simply fry the fried pies over low heat under a lid or keep them in a water bath for a while. Heat the baked pies in the oven, first wrapping them in foil, then removing it, letting the pies dry for a few minutes and then removing them from the oven.
Let's summarize the above briefly. It will be best and tastiest to freeze the pies as raw semi-finished products, defrost them in the refrigerator and cook them in a frying pan or in the oven. But this, of course, is not always the right time. Therefore, prepare the pies completely, freeze them and, if necessary, reheat them in a way convenient for you.
Determine the option, methods and algorithms of action that are acceptable to you by trial, guided by our advice.
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Quick Italian puff pastry pies
Quick Italian puff pastry pies. Step by step recipe. Incredibly tasty, crispy pies that melt in your mouth. Undoubtedly, they can rival pizza in their popularity. Such quick pies are very popular for breakfast in Italy. Save the recipe so you don't lose it.
Quick Italian puff pastry pies. How to cook
To make pies you will need:
Meat grinder or blender, baking sheet, baking paper to line the baking sheet.
Puff pastry 500 g Onion 1 small onion Garlic 4 cloves Sausage 300 g Processed cheese 2 packs Ketchup Egg Spices
Preparation
Step 1
Prepare your groceries so you have everything at hand.
Step 2
Grind the onion, garlic, and sausage in a blender or grind in a meat grinder. Grate the cheese and set aside.
Step 3
Roll out the dough into a long rectangle. Place ketchup in the middle of the dough and sprinkle with cheese. Place crushed minced sausage with onion and garlic next to it.
Step 4
Close the dough and make light slits with a knife without cutting through the dough. Brush with egg.
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Step 5
Cut the dough into triangles
