Making a pie with puff pastry ahead of time

[hillbilly]

I am serving a steak and kidney pie for a dinner party tonight and I have all the meat ready and cooked, but wanted to know if I can put the pastry on and cook it now and then reheat it later - about 9pm.

You could put the lid on now if the fillings cool but don't cook it until you are ready to eat. The pastry will be overcooked or the filling not hot enough.

Sounds lovely BTW. Can I come?

The filling is cold. If I put the top on now. will the filling heat enough in the 30-40 I will cook it for?

Are you a gardener, per chance?

Definitely not a cook

here

That's hilarious! Not guilty!

I often make the filling ahead of time and then slap the pastry on top when I'm ready to cook it. I think its the best way, actually.

Thanks all - it was fantastic!!!!