The Cornish take their pasties very seriously. They scoff at the impudence of anyone else who dare suggest that they can make pasties. Whilst feel proud about ex pats who start up Cornish Pastie shops abroad. Then should it be centre crimped or side crimped? The type of meat also important …..chuck steak is preferred. The essential ingredients are
- Chuck steak
- Potaoes
- Turnip
- Onion
- Butter Flour & Egg for pasty
- Parsley Salt & Pepper
Side crimped is much less messy, for my money.
I heard they are trying to get them protected EU status as a designated food like Champagne & so forth.
Check this video on You tube from the Cornish Association
