Need to buy a new baking tin.

[greenishfing]

The last few times I have made Cornish pasties they have leaked a bit and stuck to the tray. Then, when I have come to remove them, they have fallen to pieces. Still taste great but not good to look at.
The tray is a good strong one that doesn't twist or bend in the oven. I find that most modern ones warp and twist in a hot oven or cost an arm and leg. Anybody got any recommendations?
Maybe I am just putting too much filling in.

[Atta]

Have you tried silicone trays?

[veggiechicken]

Cover the tray with greaseproof paper first?

[greenishfing]

I thought of that but when greaseproof sticks (I know it's not sopposed to) I end up with it in my mouth. I'll give it a go.

[bikermike]

can you grease the tin?

[Bren In Pots]

I thought of that but when greaseproof sticks (I know it's not sopposed to) I end up with it in my mouth. I'll give it a go.

Have you tried silicone greaseproof I've found it doesn't stick and its reusable.

[Scarlet]

I think you are filling too much! They shouldn't leak but I also use both the silicon greasproof and silicon sheets / moulds are fab.

Look on the Lakeland website - they do mailorder too.

[greenishfing]

Have you tried silicone greaseproof I've found it doesn't stick and its reusable.

I haven't tried it. But I will!!

I have tried greasing the tray ( no difference). I worried that silicon tray wouldn't let the pastry crisp underneath???