menumaker
Sous Chef
Hi,
Having made my raised pork and veal pie I had enough filling to make a second one. However, as they are large ones does anyone know the best way to keep it. can I freeze it ( with or without the jelly ) and if so for how long?
Thanks for any suggestions
Having made my raised pork and veal pie I had enough filling to make a second one. However, as they are large ones does anyone know the best way to keep it. can I freeze it ( with or without the jelly ) and if so for how long?
Thanks for any suggestions