Cornish Pasties in Looe – LDP – Day 17

The Looe Daily Photo Day 17Cornish Pasties have Protected Geographical Indication (PGI) status by the European Commission. It’s a fact.

The Cornish Pasty Association (yes there really is one!) submitted the application in 2002, and after eight years of lobbying, the CPA won the day. The world famous Cornish Pasty now rubs shoulders with other delicious delights including Champagne, Gorgonzola and Melton Mowbray pork pies 😉

The European Commission’s decision means that only Cornish Pasties made in Cornwall and follow the traditional Cornish recipe can be called ‘Cornish Pasties’. Pasties can be made elsewhere and in any flavour but they cannot be called Cornish Pasties.

This is no joke, especially when you consider that the Cornish Pasty is worth millions to the Cornish economy from direct sales and jobs for local people in Cornwall.

So I bet you want to know a little bit more now you know how important this savoury delight is to everyone in Cornwall. Well read on and see the photograph of Cornish Pasties that I took in Looe. I scoffed the lot afterwards 🙂

Cornish Pasty Photograph in Looe – The Looe Daily Photo – Day 17

Okay, I’m glad you decided to read more.

Below is the photo I took on my kitchen table for a local client in Looe. I do quite a lot of food photography (bet you hadn’t guessed!) which is very enjoyable although quite tricky at times. If you ever need some professional pictures taken, just contact me.

Anyway, shameless plug over, there are some very specific details about Cornish Pasties that you have to adhere to if your pasty is to be called a proper Cornish Pasty. These are taken from the Cornish Pasty Association website:

  1. It must be ‘D’ shaped like a half moon.
  2. It must be crimped at the side and never along the top.
  3. The filling must be made of chunky pieces of meat and vegetables.
  4. The meat must be uncooked mince or beef of not less than 12% – uncooked before cooking that is!
  5. The vegetable mix must consist of swede, potato and onion.
  6. The seasoning should have a light peppery taste.
  7. Cornish Pasties must not contain any artificial flavourings or colourings.

A pasty pastry casing should be golden in colour, savoury and glazed with milk or egg. The mix and making of the pastry is important as it must be strong enough to keep the unique ‘D’ shape throughout the cooking and cooling process, i.e. it mustn’t split or crack.

Cornish Pasties are slow-baked. This maintains the wonderful flavours in the ingredients which in turn means no flavourings or additives need to be used. Are you hungry yet?

Who makes your favourite Cornish Pasty?

Let me know in the comments below. See you tomorrow. Cheers. Chris

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About iLoveLooe

Cornwall was always one of our dream places to live, so we upped sticks in 2007 and moved to Looe. I now run and various social media locations for Looe on Facebook, Google+ and Twitter. Say 'Hi' sometime.