Making sausage rolls the day before - calling pastry experts!

[QuimReaper]

I'm having some people over next weekend and would like to make sausage rolls. I've only ever made them and served them on the same day, but on this occasion I need to make these the day before.

In terms of pastry flakiness, is it best to fully cook them and then reheat? Partially cook them and then finish them off on the day? Make them and then refrigerate them raw? Or is freezing them even better?

Thank you!

[ThePlanetGoesOnBeingRound3]

Make them and refrigerate raw.

[RamblinRosie]

Yes, make , refrigerate, cook on the day.

[QuimReaper]

Thanks both!