Impossible Lorne Sausage

Muir’s Deli Macaroni & Cheese Scotch Pies are made with three types of premium cheese melted together in a rich white sauce.

Muir's Deli's hand-made Pasties are based on a traditional Cornish pasty recipe handed down through multiple generations of Cornish pasty bakers. Everyone who makes a pasty has their own recipe, often handed down from generation to generation, but to call it a genuine Cornish Pasty, here's what's involved; ON THE INSIDE Just good, wholesome ingredients, put together with love and care

• Roughly diced or minced beef
• Sliced or diced potato
• Swede (turnip)
• Onion
• Seasoning to taste (mainly salt & pepper)

No meat other than beef and no vegetables apart from those listed can be used in the filling. There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence. ON THE OUTSIDE The pastry can be shortcrust, rough puff or puff, but it has to be savoury and able to withstand baking and handling without breaking.  Pasties went down the mines, across the fields and out to sea, so they had to be up to the job. It can be glazed with egg, milk, or both, to give the finished pasty its wonderful golden colour. THE CRIMP Here’s where the pasty comes into its own. Once assembled, the edges are sealed by crimping them to one side, creating the characteristic Cornish pasty shape. If it’s not crimped, it’s not Cornish. WHERE WAS IT BORN? Any product sold using the Cornish pasty name must be produced west of the Tamar, in the wonderful county of Cornwall.

Muir's Deli's hand-made Pasties are based on a traditional Cornish pasty recipe handed down through multiple generations of Cornish pasty bakers. Everyone who makes a pasty has their own recipe, often handed down from generation to generation, but to call it a genuine Cornish Pasty, here's what's involved; ON THE INSIDE Just good, wholesome ingredients, put together with love and care

• Roughly diced or minced beef
• Sliced or diced potato
• Swede (turnip)
• Onion
• Seasoning to taste (mainly salt & pepper)

No meat other than beef and no vegetables apart from those listed can be used in the filling. There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence. ON THE OUTSIDE The pastry can be shortcrust, rough puff or puff, but it has to be savoury and able to withstand baking and handling without breaking.  Pasties went down the mines, across the fields and out to sea, so they had to be up to the job. It can be glazed with egg, milk, or both, to give the finished pasty its wonderful golden colour. THE CRIMP Here’s where the pasty comes into its own. Once assembled, the edges are sealed by crimping them to one side, creating the characteristic Cornish pasty shape. If it’s not crimped, it’s not Cornish. WHERE WAS IT BORN? Any product sold using the Cornish pasty name must be produced west of the Tamar, in the wonderful county of Cornwall.