Frequently Asked Questions
Find answers to commonly asked questions about this collection.
For the crispest pastry, an oven or air fryer is usually better than microwave-only reheating. Heat until the filling is steaming hot throughout, follow any pack instructions and avoid reheating the same item repeatedly.
Many meat pies and pastries can be frozen if the label says they are suitable. Wrap or seal them well to limit freezer burn, label with the date and thaw or reheat according to the product instructions.
Use dry heat such as an oven or air fryer and avoid covering the pastry tightly while reheating. A microwave can warm the filling quickly but may soften the crust, so some people combine a short microwave heat with an oven or air-fryer finish.
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