Freeze Steak & Kidney Pie with/out pastry?

[xena]

I normally cook all the insides for a couple of hours and then add the pastry in the last half an hour and turn it up. So do I freeze it before or after the pastry goes on?

Depends on how labour-intensive you want the reheated meal to be. For best flavour and textrue I'd freeze the filling separately, then defrost and make up pie from scratch - but that's more work of course.

If you're freezing pastry raw, then it generally cooks perfectly well, but cooked pastry IME can be quite soggy and stodgy once defrosted. So if it's a top-crust only pie you'd probably get away with freezing it completely cooked, but if it's a bottom- and top-crust pie and you want to freeze it made up, then I would freeze it with the pastry raw. Even chill the pastry case before putting the filling in and then straight into the freezer, to reduce the amount of gravy the pastry absorbs before it freezes.

Thanks prettycandles I am chilling pastry ready and will freeze it raw.