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Cooking & Baking

Hotler

(12,167 posts) Wed Oct 25, 2023, 09:46 AM Oct 2023

Freezing pastitiso

My pastitiso recipe makes a huge pan. In the past I baked it first then divided in to smaller portions for the freezer. I'm thinking of assembling smaller portions in aluminum pans for the freezer and then bake later before serving. Maybe this will keep the bechamel sauce on top from getting a little grainy like it does when baking before freezing.
Would do you think?

3 replies

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Highlight:

Freezing pastitiso (Original Post) Hotler Oct 2023 OP

Definitely worth a try... justaprogressive Oct 2023 #1

It Does Seem Like a Dish That Would Be Better The Roux Comes First Oct 2023 #2

I love pastitsio so much Mme. Defarge Oct 2023 #3

justaprogressive

(2,447 posts)

1. Definitely worth a try...

Reply to Hotler (Original post)

Wed Oct 25, 2023, 10:02 AM

Oct 2023

I'll bet it works!

The Roux Comes First

(1,565 posts)

2. It Does Seem Like a Dish That Would Be Better

Reply to Hotler (Original post)

Wed Oct 25, 2023, 10:12 AM

Oct 2023

If not put through two full heating cycles before serving.

While I am always intrigued when we encounter one of those recipes that is even better the second time around (e.g., many stews), I don't think this is one of them.

Mme. Defarge

(8,534 posts)

3. I love pastitsio so much

Reply to Hotler (Original post)

Wed Oct 25, 2023, 11:37 AM

Oct 2023

I might be tempted to it all before the need to freeze it.

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