Del Palmer - most recipes advise maximum 24 hours, and stopping before you add the puff pastry. Wrap tightly, store in fridge. Remove from fridge and finish the recipe.
PS Del - You may want to do one or two things to compensate for the chill on the meat straight from the fridge. Either let it sit at room temp a short while (half hour or so) to let the internal temp of the meat rise somewhat before roasting/baking. But don't let it sit more than two hours at room temp - that's unsafe. And/or use a meat thermometer (rather than relying only on time in the oven) to make sure it reaches desired doneness and safe internal temp.
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Either let it sit at room temp a short while (half hour or so) to let the internal temp of the meat rise somewhat before roasting/baking.
But don't let it sit more than two hours at room temp - that's unsafe.
And/or use a meat thermometer (rather than relying only on time in the oven) to make sure it reaches desired doneness and safe internal temp.