Let’s get one thing straight from the start, a Cornish pasty has to be made in Cornwall or you cannot call it Cornish – ours is.
All our pasties are made just outside St Austell in Cornwall and then shipped to us to bake, made in Cornwall – baked in Burford
WHAT GOES ON THE INSIDE?
Just good, wholesome ingredients, put together with love and care
- Roughly diced or minced beef
- Sliced or diced potato
- Swede (turnip)
- 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, or milk, or both, to give the finished pasty its wonderful golden colour.
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.
Beware of pasties labelled as just “traditional” because they will not be proper Cornish, either they were made outside of the county or they may contain cheaper cuts of meat or may have things added to them that would never be allowed in a proper Cornish pasty.