I froze some of my pastry in little circles, placed between sheets of greaseproof paper. I rustled up some mini-quiches the other day using these. I let the pastry discs defrost for a few minutes, so that they would be flexible enough to press into the tartlet tins. If I had been placing apple slices or brie on top I could have used them frozen.
Into the little tart cases I put some chopped ham, cheese and beaten egg. Served with salad these made a pleasant lunch. TT says the pastry tasted and felt the same as if it had been made fresh.