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3

At work the butcher makes 100's of sausage rolls in batches. We then cook 1/4, fridge 1/4 and freeze 1/2. We never have any issue with them being soggy, regardless of storage method. To be honest in a taste test you'd have no idea which was which. Also once cooked (as long as cooked properly) they don't go soggy for at least 2 days in the fridge. I'm ...


2

I understand that you want to store unbaked saussage rolls and bake them the next day. IMHO you should be fine as long as the filling isn't too wet. Chill the pastry and the filling well before assembling, this will firm up the fats and reduce seeping from filling to pastry dough. Same goes for puff pastry. If you want to be extra sure, you need to ...


-1

Honestly they will be best freshly cooked but there are few things you can do. Make sure they are cooled when you put them in the fridge to reduce condensation. You will want to use the oven not a microwave to re heat for serving. You could also try par cooking them and finishing them in the oven before serving that would help make sure crust is nice and ...


1

I have had luck befriending employees at local pizza joints, and asking if they will order a bucket for me with their next supply shipment (it pays to tip well). Many of the companies that pizza shops order from carry ricotta impastata. It's usually no more than $10 - $20 for a 5lb bucket, and it's perfect for cannoli.


2

This seems like a great use of frozen pie crust, the ones that come in a sheet not pre-formed in a tin. This would certainly reduce the time and effort on your side.


5

Based on you mentioning curry and bread, have you thought about either chapatti or roti? Asides from them being Indian bread and so complementing your curry completely, they are quick and easy to make a little kneading but will take less time than making pastry or biscuit dough. Just make the dough, roll out into a few rounds, fill one half, then fold the ...


6

Many filled doughs don't require long resting times (maybe 30min to an hour), but they generally do require a little bit if kneading to make sure they're sturdy enough to hold a filling. If you have a stand mixer or a food processor, you likely won't need to do any hand-kneading. I'd recommend looking at recipes for either empenadas or samosas. (Look for ...


7

Yeah, how about biscuit dough? That's a common way to do a quick and easy chicken pot pie. It might be a little tricky to actually enclose the curry in the biscuit dough, but it should be doable. For reference, here are a couple of "pot pie" recipes that use biscuit dough on top of the filling: Add a Pinch (from scratch) Bisquick (Using Bisquick brand) ...



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