Comments on: Cornish Pasty Trademark

By: Davey of Cornwall

Davey of Cornwall — Sat, 02 Jul 2011 15:36:22 +0000

Many of these so-called Cornish Pasties are horrible with fillings made up from potato, pepper and scrag ends of meat but owing to the EU ruling the title “Cornish Pasty” has been given protected status. Amazingly one brand of pasties that I don’t like and won’t buy gets trucked all over the UK! Allegedly proper Cornish pasties as cooked for tin miners over a hundred years ago were huge and would give the miner enough energy to work all day. One end would have the savoury course and the other end would be the desert. Now THAT’S what I call a Cornish pasty.

By: admin

admin — Thu, 24 Feb 2011 19:38:32 +0000

Hi Steve, do you happen to come from Devon by any chance? Your second comment (not shown here) has been disregarded.

By: Steve Rimmer

Steve Rimmer — Thu, 24 Feb 2011 13:36:11 +0000

No mention of quality or Cornish ingredients! Does it just have to crimped in Cornwall then? If the crimper lived in Devon but went to Cornwall for the day, would it be a Cornish Pasty or a Devon pasty? And if the Crimper lived in Cornwall, but crimped a pasty in Devon? How about if he took a Devon-made pasty to Cornwall just to do the crimping. Would that count? And if it does, how is it different? Wouldn’t ‘Crimped in Cornwall’ be a better description than ‘Cornish’.

By: Dave

Dave — Tue, 26 Oct 2010 15:40:58 +0000

I agree with the definition of a Cornish Pasty as stated in the extract from the CPA shown above, except for the last bit – “must also be made in Cornwall”.

My home-made Cornish Pasties are enjoyed by all who eat them, and I often wonder how many cornish people make their own Yorkshire puddings !!!

Long live the Cornish Pasty, wherever it is made !!!

By: martin

martin — Thu, 11 Feb 2010 01:11:35 +0000

I had my first pasty in 1966 when i was 14. I loved it and ate them for a week. I was staying near porthleven close to helston. I live in christchurch/bournemouth and for years have longed for a local person to make a proper pasty but unfortunatly they are all extremely poor. They nearly allways insist there’s are genuine but as far as i am concerned they should allways be made of a shortcrust pastry not a horrible greasy soggy falling apart flaky type pastry.
Mostly i throw them away in disgust. SURELY you need the firm crust of a short pastry to enable it to be held and eaten as the miners would have done. We even had a new shop open calling themselves the cornish pasty shop and all there’s are flaky too.

Am I wrong did I just have the only decent pasty in cornwall ( the ship inn in porthleven )

I realise now I have to make my own so has anyone a recipe for the sort of pastry I am looking for.

All replies welcome

Martin