Recipes and Ingredients
The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning. The cut of beef used is generally skirt steak. Due to a local colloquialism, swede can be referred to and advertised as turnip whilst in a pasty, but only swede may appear in a pasty. Pasty ingredients are usually seasoned with salt and pepper, depending on individual taste. The use of carrot in a traditional Cornish pasty is frowned upon, though it does appear regularly in recipes.
The type of pastry used is not defined, as long as it is golden in colour and will not crack during the cooking or cooling, although modern pasties almost always use a shortcrust pastry. There is a humorous belief that the pastry on a good pasty should be strong enough to withstand a drop down a mine shaft, and indeed the barley flour that was usually used does make hard dense pastry.
Read more about this topic: Pasty
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