What is a Genuine Cornish Pasty?


The mandatory filling ingredients for Cornish pasties are:

– sliced or diced potato
– swede (often referred to as turnip)
– onion
– diced or minced beef
– seasoning to taste, primarily salt and pepper.

No meats other than beef, and no vegetables other than those listed in the mandatory ingredients are to be used in the filling. The meat content must not be less than 12.5% of the whole pasty and vegetable content must not be less than 25%

The listed mandatory filling ingredients must be uncooked at the time of sealing the product.


The pastry can be shortcrust, rough puff or puff depending on the bakers’ individual recipe. After filling, the pastry can be glazed using a glaze based on components of milk or egg or both, which will provide its golden colour. The pastry case is savoury and robust enough to retain shape throughout the cooking, cooling and handling process and serves to avoid splitting or cracking.


Cornish Pasties are assembled into a “D” shape and the pastry edges are then crimped either by hand or mechanically. Crimping is the traditional process by which the edges of a Cornish pasty are sealed. The resultant crimped edge sits to one side of the pasty and is distinctive to and different from a simple pinched seal across the top of the pasty. All commercial pasties need to be made in Cornwall if they are to be sold using the protected name.

Click here to read the history of the cornish pasty…