freezing unbaked potato samosas? (& an update on my catering adventures)

M

michelle

Well-known member
Has anyone had experience with freezing unbaked samosoas (with the potato filling cooked - mashed, but kind of chunky) & then baking them? I'm worried that the potato mixture might not fare well..........looking for input? smileys/smile.gif

I'm hoping to be able to freeze them for a few upcoming catering jobs. Things have been totally crazy with the catering. Better than twiddling my thumbs & watching my business venture sink, I suppose..........but still. I worked 17 hours straight on friday, followed by 2 1/2 hours of sleep, getting up at 3:30 to do my scones/sushi for the market yesterday, then returning to my store to finish preparing for the wedding catering event. It total, i guess yesterday was another 17 hrs. did i mention i managed to pull off a lunch cater in the middle of the farmer's market (while my husband came to relieve me at the market, i went back to the kitchen to get that food ready, did the delivery, then returned to the market until closing).

another question i have, if you've made it this far, is preparing beef tenderloin somewhat ahead of time. i'll be dropping off food (hot) for a dinner party i'm doing on friday - i don't want the beef to end up being ruined. i'm thinking i should deliver it somewhat underdone, & then have her pop it in the oven right before seving. any thoughts/ideas on that?

this is all paling in comparison to this week upcoming..............if i survive this week, it will be a miracle smileys/smile.gif

m.

 
Yikes...you need a clone, girlie! If the dough/filling is like perogies, they will freeze.

Our perogie filling have lots of mashed potatoes, caramelized onions and cheese...no milk. (I mean, not like mashed potatoes).

Dough has flour, oil, salt and not much else.

They are usually boiled, cooled and then frozen.

 
Congratulations on being so busy, Michelle! .....

Please forgive this unsolicited advice, but maybe it's time to raise your prices and hire an assistant. I only say it because six months ago I was worn out with catering and a good friend in Chicago told me that if I didn't double my prices so I could hire some kitchen help she was going to hop a plane to California and smack some sense into me. I followed her advice and I'm as busy as ever, but not quite so tired.

Good luck!

 
i've been trying to get someone, really - it hasn't been easy...

i'm trying to find someone by word of mouth, since i know it's only for a while, & the hours would be hit & miss, but everyone is so busy this time of year, or they can only work evenings, have other commitments on my busy days, etc. it doesn't help that the entire city is plastered in 'help wanted' signs. the oil boom in alberta has literally sucked in anyone wanting to make quick $$$, leaving huge a huge staffing shortage here.

if nothing else, it's made me more committed to marketing my mustards & condiments in the new year - i enjoy corporate catering, but these big jobs, for me anyway, are just not worth the time commitment/stress for the money.

 
Yep, it's hard to find someone who's available on an on-and-off basis. My housekeeper

sometimes comes by for a few hours when I'm cooking, and she helps with the prep and cleans up after me as I go. It's such a psychological boost. When she's not available a friend of hers usually is, but this week they're on vacation together so I'm back to my old worn-out ways as I'll never find someone else this time of year.

I haven't done a wedding yet and I don't know if I ever will--so much stress and drama. I really enjoy cooking on site for small dinner parties and don't do deliveries anymore. It sounds like you enjoy the opposite--maybe you need a delivery boy.

I've got dinners on the 8th, the 10th, 11th, 13th and 16th this month. My birthday is the 12th, and something tells me I'll feel much much older than I really am on that day.

About your tenderloin, I think undercooking the roast as you suggest would work if it doesn't cool off too much, or depending on the client, you could deliver it uncooked with roasting instructions, so it won't taste reheated.

With or without help, you can still raise your rates. Keep the faith!

 
I wish either one of you lived by me...I would love working with a caterer>>>

on a once in a while basis. Right up my alley! Dang!

 
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