Restoring Your Pasty To Its Mighty Magnificence
A warm, Chunk pasty wrapped in a delicious light, slightly flaky, shortcrust pastry and filled with your favourite ingredients is a treat for the taste buds – we know, we make them!
However, reheating a pasty can be tricky. If you're not careful and just go for the microwave option, you can end up with a soggy pasty that doesn't taste nearly as good as it did fresh out of the oven. But with a few simple tips, you can reheat your pasty to perfection.
So, firstly – and this is important – in order to keep your precious pasty in tip-top condition, put it in the fridge/freezer as soon as you get it, unless of course you’re going to eat it straight away! 😉
To reheat your pasty from chilled, set your oven’s temperature to 180°C / Fan 160°C / Gas mark 4 and place the pasty on a baking tray into the preheated hot oven. For a truly crispy base, place on a cooling grid while it’s on the baking tray.
If you’re not sure about your oven’s capabilities: make sure you have a temperature probe to hand. A really useful kitchen gadget, especially to check your pasties! Put the probe into the middle of your pasty, is it hot enough…? The temperature needs to read 70°C.
If it’s not, then cook for a little longer.
If your pasty temperature has reached 70° then you’re good to go. Grab your oven gloves, take it out of the oven and, as hard as this may seem, let it rest on a plate for at least five minutes before tucking in.
If you’re aware of your oven having hot and cold corners, use foil on any edges of the pasty that seem to be getting near to the ‘burnt zone’. We recommend cooking time to be around 20-25 minutes, but all ovens vary slightly so just check when it’s near to 20 minutes.
If you have frozen your pasty, we would always recommend you thaw it out in the fridge before reheating it, as it will heat up quicker from chilled.
You can cook your pasty straight from frozen, but you do need to make an adjust the cooking times.
To cook your pasty from frozen. Set the oven temperature to 190°C / Fan 170°C / Gas mark 5 and place the pasty on a baking tray into the preheated hot oven for 40-50 minutes.
Again, as with reheating the chilled pasty, make sure it has reached that crucial 70° before removing from the oven, and be patient, let it rest for at least 5 minutes so you can enjoy it with burning your mouth!
Do remember, that if you reheated your pasty from either chilled or frozen and for some reason (can’t think what!!) you don’t get around to eating it that day, pop it back in the fridge and it will be fine to enjoy within the next three days.
We’ve already said it once... please, cooking in a microwave is a big no-no. BUT, if you’re in a hurry, then at least refer to our ‘Heat to Cheat’ video here where a compromise can be reached by microwaving for 55 seconds and then placing in your oven at its maximum temperature for approximately seven minutes. Remember to temperature probe them though!
This is only suitable for chilled pasties and aims to use the oven to keep that lovely pastry nice and crispy.
If you follow these guidelines then your Chunk pasty is guaranteed to taste truly legendary every time. Enjoy!