Cornish Pasty Recipe Won’t Change

14 September 2018, 13:07 | Updated: 14 September 2018, 13:20

cornwall, pasty

Health bosses in Cornwall have denied claims they're trying to change the recipe of the traditional pasty.

It's after the head of Cornwall's hospital trust announced plans for a new pasty made without short crust pastry, to bring down the calories.

Jill Venables told us they are not trying to mess with the original.

She said: ‘A Cornish Pasty is a traditional Cornish dish that can only be called a Cornish Pasty if it is made to that traditional recipe and made in Cornwall. We are going to offer an alternative and a healthier option. The word Cornish is nothing to do with it.’

She added: ‘It’s not called a Cornish Pasty and it doesn’t resemble a Cornish Pasty. It’s an alternative meat filling in filo pastry.‘

The Cornish Pasty Association said: “We believe the Cornish pasty recipe has stood the test of time and will continue to do so.  Part of the reason the Cornish pasty became so popular is because it can be regarded as a simple, complete, nutritious meal.  Historically it was typically eaten by hungry manual workers; nowadays, we see no reason why Cornish pasties can’t still be enjoyed by anyone as part of a healthy balanced diet, particularly as pasty-makers have responded to varying appetites by introducing a wide range of sizes and are always looking at ways of improving their products to meet healthy eating guidelines.  Salt and fat levels, for example, will be subject to regular review.   

One of the key elements of the protected recipe is the fresh, natural ingredients that make up the filling – just beef, potato, onion and swede with a dash of salt and pepper - far healthier in our view than other additive-laden heavily processed foods.

Anyone is of course welcome to create their own recipes for other similar products but, because the Cornish pasty is a protected food name, anything reformulated to be made with, say, filo pastry or pasta instead of short crust, flaky or rough puff pastry, would not be classified as a Cornish pasty and would need to be called by another name.”