What Makes a True Cornish Pasty?

Did you know that the famous Cornish pasty was granted Protected Geographical Indication (PGI) status in 2011? This special recognition helps protect one of Cornwall’s most iconic foods and ensures that only pasties made to strict traditional standards can officially be called “Cornish pasties.”

To earn PGI status, several important criteria must be met:

Made in Cornwall
The pasty must be produced within the county of Cornwall.

Traditional Ingredients
A genuine Cornish pasty contains roughly diced or minced beef, potato, swede (turnip), onion, and simple seasoning such as salt and pepper.

Traditional Construction
The ingredients must be raw when assembled, and the pastry must be savoury, whether shortcrust, puff, or rough puff pastry. It must also be sturdy enough to hold the filling without breaking.

Distinctive Shape
A true Cornish pasty is always D-shaped with a crimp along the side, never on the top.

At our bakery, we have always known that our pasties were authentic, traditional Cornish pasties. They are handcrafted by third-generation master baker Patrick, using the time-honoured methods and recipes that have been passed down through generations.

Now, we are proud to say that this tradition has been officially recognised. Our steak pasties are now officially certified as Traditional Cornish Pasties, and we couldn’t be prouder to share that with our customers.