We're selling unbaked frozen pies. It makes sense to get the pastry done in one batch. eg. make, roll out, cut into discs then
freeze. We will thaw out the discs as required,(in the fridge) put in the filling and then re-freeze. So, my question to all you knowledgeable pastry chefs out there...will this work, or will the quality of the pastry be compromised?
Thanks in advance.