I'm attending a potluck dinner party at a friend's house on New Years Eve (thankfully, I will not be out at a restaurant or bar! New Years and St. Patrick's day are two days you can be guaranteed to not find me in any place with a liquor license!). I make a killer tourtière (albeit with frozen, store-bought crusts, as I am afraid of pastry), and was hoping to bring it to the party, but am unsure about how it will travel and reheat. Any ideas about making tourtière (or other meat pies) ahead of time and reheating? Or if I double check with the hosts about oven space, should I bring the filling and pastry separately and cook it at the party (takes 50 minutes to bake, once filled)?
Advertisement will not be printed.