freezing

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By mandy t 22 May 2012 07:36

freezing

In a well known mag there is a recipe for minced lamb filo tarts. They say you can freeze but at what stage? Do I make as directed and then freeze and then what about defrosting and reheating or do I freeze at another stage. Your advice please.

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By sam from worthing 22 May 2012 08:01

Freezing

I make Lamb samosa's a LOT (and vegetable ones, and chicken tikka too).

make far too many to all be eaten.

I make, and cook first, then cool down, open freeze then pop into a bag. then reheat from frozen for about 12 mins in oven - depends on your oven though - you may need to cover with tin foil.
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By mandy t 23 May 2012 06:18

freezing

Hi I have fan oven so what temp would you suggest

 
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