I should start by stating my actual problem: this coming Rosh HaShannah, the latest I can buy fresh meat is on Thursday, but I need to serve it the following Monday. (Jewish holiday. I live in Israel, shops are going to be closed.)
I thought to circumvent having to either freeze the meat, or reheat a prepared dish, by way of pre-making pastilla filling on Friday or Saturday, keeping it in the fridge, and only baking the actual pastilla on Monday, before serving.
Would such a solution be safe to eat? Would the filling keep its taste, being refrigerated for several days?