Lobster Pot Pies

[rdr]

I’m very satisfied with the individual lobster 🦞 pot pies I’ve created as part of a Christmas Eve dinner. I’m struggling, though, with oven management given the other dishes on the menu. The filling, including the lobster, is fully cooked before I top the ramekins with puff pastry and bake. Once the crust is baked, can I safely hold these pot pies out of the oven for an hour? For longer?

 

Appreciate any insights.

[gfweb]

 I'd have no worry about an hour at room temp starting hot out of the oven.

 

The commercial regs probably say hold at 56C.

 

Any concerns about getting soggy pastry after an hour?

[rdr]

12 minutes ago, gfweb said:

 I'd have no worry about an hour at room temp starting hot out of the oven.

 

The commercial regs probably say hold at 56C.

 

Any concerns about getting soggy pastry after an hour?

I think I can make it work with an hour’s grace time, @gfweb. That gives me time to use the oven for some other things,

 

Appreciate your response, thank you!