Cornwall celebrates pasty protection
28 February, 2011
The decision from the European Commission means that from now only Cornish pasties made in Cornwall and following the traditional recipe can be called ‘Cornish pasties’.
Authentic Cornish pasties can still be baked elsewhere in the country but they will need to be prepared in Cornwall.
A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side, never on top. The texture of the filling is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato, onion with a light seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking. The pasty is slow-baked and no artificial flavourings or additives must be used.
From now on, all “Cornish Pasties” must also be made in Cornwall.
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