Making a pie in advance?

freakyogre

Hello!

I'm going to make a chicken and leek (and possibly bacon) pie to take over to my dad's for dinner tomorrow evening.

Would I be better off making it just before I go tomorrow (I plan to actually cook it there), or would it be ok to make it all today and leave it in the fridge until tomorrow?

I wasn't sure if the pastry might go soggy if I leave it too long?

Thanks for any help

pol

I think the pastry would go soggy overnight, it depends on the filling. I'd make the pastry and filling now, and put it together just before you go. You can't beat fresh crisp pastry just out of the oven!

pol

Ballymackeonan

Or how about putting the filling in the bowl and making a savoury crumble topping? I use wholemeal flour and some oats, rub in the fat - margaring or butter. With leeks and bacon, you could add in some cheese to the mixture.

freakyogre

pol wrote: »

I think the pastry would go soggy overnight, it depends on the filling. I'd make the pastry and filling now, and put it together just before you go. You can't beat fresh crisp pastry just out of the oven!

pol

Good idea, why didn't I think of that?!

I'm leaving early tomorrow morning now, so may even take it all seperately and construct it when I get there!

Usually I would cook the base for a bit first, then add filling and top. Do you think I should cook the base tonight, then chill it and do the rest in the morning? Or cook the base in the morning (if I have time) and then I can do the rest afterwards?


I knew I should have just made biscuits again

freakyogre

Ballymackeonan wrote: »

Or how about putting the filling in the bowl and making a savoury crumble topping? I use wholemeal flour and some oats, rub in the fat - margaring or butter. With leeks and bacon, you could add in some cheese to the mixture.

Hmm, never tried that and would hate for it to be a disaster (my dad used to be a chef, he might laugh at me!)

I will try that one day as sounds delicious, but think i'll stick with the pie as have made it before and know it (hopefully) won't go wrong.

Thanks for the suggestion though :j

zippychick

Hi I have made chicken and leek pie in advance (Jamies, its delicious ). I made the filling and put it in the casserole dish and covered with clingfilm. I didnt touch the pastry until the next day so i rolled it, put in on, glazed and bobs your uncle. Let us know how you get on. I was also worried the pastry might sog underneath and didnt want to risk it.

Rikki

I thought you might like to read this MBE v tigs78 chicken and leek pie challenge.
It was the great pie challenge by our own resident Mrbadexample. Ideas and plenty to make you smile.

I wonder if he is still cooking? :think:

freakyogre

Rikki wrote: »

I thought you might like to read this MBE v tigs78 chicken and leek pie challenge.
It was the great pie challenge by our own resident Mrbadexample. Ideas and plenty to make you smile.

I winder if he is still cooking? :think:

Funnily enough that's one of the first posts I saw on here and was looking at it again earlier. The 'tin foil' sculpture still makes me laugh

freakyogre

zippychick wrote: »

Hi I have made chicken and leek pie in advance (Jamies, its delicious ). I made the filling and put it in the casserole dish and covered with clingfilm. I didnt touch the pastry until the next day so i rolled it, put in on, glazed and bobs your uncle. Let us know how you get on. I was also worried the pastry might sog underneath and didnt want to risk it.

Mmm, I remember that when it was on TV :drool:

I've just made the filling. I think i'll make the pastry tonight (won't have time in the morning) and construct it before I go. Just not 100% sure whether to cook the base for a bit tonight, or in the morning, or not at all!

I could just cook the whole thing tonight, then reheat it tomorrow, but i'd be too tempted to eat it tonight

freakyogre

I made it tonight. We'll cook it tomorrow!

Mamae

Looks fantastic! Hope it tasted as good as it looks!