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The original was posted on /r/askculinary by /u/N3v3r-Knows-B3st on 2023-09-09 17:13:20.

So I’m taking over a new restaurant in a ‘traditional English Pub’ one of the dishes they want is a steak and ale pie with Shortcrust pastry. I’m just wondering what the best way to prep this for service is, while keeping cook times down,

should I pre cook and chill the whole thing then reheat when the orders come in, do smaller individual ones with a reduced cook time or par cook and Finnish off when they get orders or whats your guys suggestions