Worlds Best Cornish Pasty
What Is It?
Cornish Pasty
Believe it or not you cannot just make a pasty and call it Cornish, there are many rules and regulations that have to be adhered to as the Cornish Pasty has protected status, much like Champange. Here are just a few of the rules that make up a Cornish pasty. From: The Cornish Pasty Association
ON THE INSIDE
Just good, wholesome ingredients, put together with love and care
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, or milk, or both, to give the finished pasty its wonderful golden colour.
THE CRIMP
Here’s where the pasty comes into its own. Once it’s 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.
What Makes Ours The World's Best?
Our Traditional Cornish Pasty won GOLD at the World Pasty Championships (yes there is a World Pasty Championship) at the Eden Project in both 2017 and 2022, winning silver every year in between. They are the only pasty to be placed in the top two six years running.
