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Digital Subscriptions > Delicious Magazine > Jan-18 > The recipe hall of fame CORNISH PASTIES

The recipe hall of fame CORNISH PASTIES

Debbie Major turns her expert hand to proper Cornish pasties made with braising steak, tweaking and perfecting the recipe until she finds her best possible version. Then (don’t tell them in Penzance) she ramps up the flavour with a Mexican twist

The master recipe

MAKES 6. HANDS-ON TIME 1 HOUR, OVEN TIME 1 HOUR, PLUS CHILLING

MAKE AHEAD

Make and chill the pastry up to 2 days ahead and keep well wrapped in the fridge, or freeze for up to 1 month. The unbaked pasties can be made a day ahead, then baked to order. Any leftover cooked pasties will keep for a few days in the fridge. They’re best warmed in the oven or microwave to serve.

FOR THE PASTRY

• 100g hard margarine, such as Stork Original baking block

• 100g lard

• 450g strong plain white bread flour, plus extra to dust

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About Delicious Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.