Advice please for freezing Pastry

[HairyFairy16]

Hi,

I have to make a gazillion mince pies around Christmas and last year I froze them uncooked in their tins and baked them off as needed, the pastry never tasted that great though, was sort of chewy. Any thoughts on whether it's best to part bake then freeze to prevent this or is there a magic ingredient I can add which will help?

Thanks!

when i make mine i cook them fully then layer freeze between greaseproof paper, defrost gently and they are pretty good.

Thank you mrsfuzzy.