In a hurry? Just cut the pastry round to fit inside the baking dish edge and lay it over the filling without sealing, then bake as usual. You can make puff pastry the day before and store overnight in the refrigerator. Or, use purchased puff pastry. To freeze the extra puff pastry: Place the wrapped pieces in individual plastic freezer bags and seal. Freeze for up to 3 months. When ready to use, thaw the puff pastry, still wrapped, overnight in the refrigerator.
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