Recipe - Chicken Pot Pie With Rough Puff Pastry Pt 3

See part 1

roasting oven. I divided it out into about 810 smaller (1 lg. serving
portion each) baking dishes, and covered each dish with puff pastry, and
when almost cooled put the dishes on a cookie sheet straight into the
freezer uncovered. Once they were frozen, I put each dish into an air
vaccum sealable bag, and vaccumed the air out and sealed the bag, and put
them back into the freezer. Whenever I didn't want to cook, I would just
get one of these out of the freezer and remove from the bag, and place it
on a cookie sheet in the oven and cook for about 60 minutes. They are
GREAT, and the pastry is very flaky and has a wonderful taste. I used the
pearl onions from a jar, but think they were the only part that didn't come
out so good. They became limp and soggyish thru all the cooking and
freezing, but they were not that bad. I haven't seen fresh pearl onions in
the produce counters around here.
Recipe by: fromTaunton's Fine Cooking Magazine, FebMar 96 Issue

Posted to MCRecipe Digest by Carolyn Cloe c4@groupz.net on Feb 23, 1998