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How do I make Cornish pasty pastry that isn't solid and crumbly?
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So, I've nailed the filling now, but I don't know how else to do the pastry, I've tried different thicknesses, different washes, and putting it in the fridge before then oven for different temperatures - but I'm out of ideas now.
My pastry is always solid, and I want it a bit softer so it doesn't become half hollow and dome over the ingredients.
Pastry tips please?
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