I recommend using it straight away if possible so that it’s easier to handle. If you can’t, cover the dough with plastic wrap or put it in an airtight container and it will keep well for 1-2 days. When you’re ready to use the dough, take it out of the fridge and let it come to room temperature before rolling. When it's cooked, you can wrap the pastry in plastic wrap and store it in the fridge for 1-2 days before filling.