The Cornish pasty is a well known pasty around Great Britain and Ireland. It evolved when Cornish tin miners were unable to go and grab a quick lunch from the surface. The reason it was made with a thick pastry crust was to enable the miners to hold the pasty without contaminating the contents with their hands which were dirty from working.
Nine years after the Cornish Pasty Association fought for this right. “The world-famous treat has overcome a final legal hurdle and has been awarded Protected Geographical Indication (PGI) by the European Commission”.
As outlined in the PGI a Cornish pasty has to adhere to certain guidelines, the pasty must:
– be made in Cornwall in order to be given the term ‘Cornish’
– have a distinctive ‘D’ shape, crimped on one side
– contain a chunky filling made up of minced or cut beef that makes up no less 12.5% of the finished product
– have a golden pastry colour glazed with milk or egg and
– no artificial colours or additives whatsoever.
According to the Cornish Pasty Association this move is good news for consumers and the rural economy. Thousands of people in Cornwall are involved in the pasty business ranging from farmers to producers.
The Cornish pasty is now part of the other 42 British protected products including Cornish Cream, Melton Mowbray Pork Pies and Abroath Smokies.
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