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Need advice on baking raw, frozen pork

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fifiefofum Feb 26, 2013 08:36 PM

I make something with raw pork that I put in puff pastry and froze because I didn't have time to cook it at the time and there was too much. Now I wonder how I should cook it. What temperature and time should I use in the oven, and is baking the best option?

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  1. Chemicalkinetics RE: fifiefofum Feb 27, 2013 12:12 AM

    Shouldn't you just defrost it and bake it as normal?

    3 Replies
    1. re: Chemicalkinetics
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      fifiefofum RE: Chemicalkinetics Feb 27, 2013 06:39 AM

      Yes, I think defrosting and baking is best, but will defrosting make the puff pastry soggy? I'll give it a try and see what happens. Thanks, all.

      1. re: fifiefofum
        Chemicalkinetics RE: fifiefofum Feb 27, 2013 07:16 AM

        Sometime when foods are stored in the freezer for a long period of time and frost and ice can form on the foods. In which case, you will need to brush off the ice, or they will soak up the puff pastry as it melts. Other than this, I think it should be fine.

        1. re: Chemicalkinetics
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          fifiefofum RE: Chemicalkinetics Feb 27, 2013 07:36 AM

          Good point, thanks!

    2. j
      janniecooks RE: fifiefofum Feb 27, 2013 01:28 AM

      If your dish is put into the oven while still frozen, there is a distinct possibility that the puff pastry will be way overcooked by the time the pork within is cooked.

      Defrost first in the refrigerator then use whatever baking instructions you would have followed when making the dish.

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