15:25, Sun, Aug 17, 2025 Updated: 15:31, Sun, Aug 17, 2025 The Cornish Pasty Association affirmed that there is only one way you can make a Cornish pasty. Firstly, there must be "no meat other than ...

A crimped shortcrust pastry casing with piping hot beef and vegetable filling - that's the hallmark of a proper Cornish pasty. But the specifics are what really make it authentic, says the Cornish ...

For a dish that involves so few ingredients and is so common in our islands and eaten every day in Cornwall, it is amazing how many ‘correct’ recipes there are for the Cornish pasty. I offer my own, ...

A twist on the classic Cornish pasty, this recipe by Harry Hook for Trewithen Dairy combines tangy berries and rich clotted cream in a flaky pastry shell. It is said that the Cornish pasty was ...

I'm tired - so tired of the pundits arguing about 'Authentic' and basing their claims on 'what they've heard' rather than on actual historical research through cookbooks. While it's true this recipe ...

When British expat Jo Barrett was first married, her mother-in-law made pasties every Thursday. “They were a basic food for the Cornish miners and also became a staple during the war,” says Barrett, ...

9 1/2 ounces (1 cup plus 3 tablespoons) chilled, in lard or shortening 1/2 cup ice water Filling: 2 cups lean beef, diced into 1/4-inch cubes 1. Several hours or a day or two in advance, prepare the ...

When British expat Jo Barrett was first married, her mother-in-law made pasties every Thursday. “They were a basic food for the Cornish miners and also became a staple during the war,” says Barrett, ...

1. Several hours or a day or two in advance, prepare the dough. Use a pastry cutter or fork to mix the flour, baking powder and salt. Cut in lard until the mixture looks like fine breadcrumbs. Add ...