I in the middle of making a beef and onion pie, although possibly thinking easier with a crust top?. I want to make it today, to take to centre parcs to eat with friends and kids tomorrow night for dinner. I don't know what to do with the pastry to stop it getting too dry and burnt tomorrow when we re-heat in the oven...?
Can I leave the pastry uncooked? Partially cooked? Or do I bake it as normal and then is there something I can do when reheating to preserve the pastry?
Please help!!!!