What is the likely outcome hot cooked filling put into an uncooked pastry?

If hot cooked filling is put into an uncooked pastry, the pastry is likely to become soggy and the filling may not cook properly. This is because the heat from the filling will cause the pastry to cook faster than it would if the filling were cold, resulting in an unevenly cooked pastry. Additionally, the moisture from the filling can make the pastry soggy and difficult to handle. To avoid these problems, it is best to let the filling cool completely before adding it to the pastry, or to cook the pastry separately from the filling and then combine them once both are cooked.