Was in Morrisons and looking to grab a corned beef pasty at the hot pastry counter so was quicky scanning the shelves. I could spot Cornish and 'Traditional' pasties together but no corned beef or chese & onion etc.

Moved along to the next shelf and there they were. Not pasties but slices.

Then next to them were a selection of bakes - I think bacon and chicken was one.

I was just thinking where the difference came from and how to define which is which.


One thing I noticed were that the pasties were shortcrust and hand crimped.
The slices and bakes were both rectangual puff pastry.

I think this is exactly how you define the two. Apart from that, I have never spent any time thinking where the difference came from.

Looking at the Greggs website.

A beef & veg pasty is shortcrust and hand crimped.
A cheese and onion pasty is a puff pastry rectangle.

A steak bake / chicken bake is a puff pastry rectangle.


Possibly a pasty is raw ingredients but bakes use pre-cooked?


Then so what is a melt?
https://www.greggs.co.uk/menu/pasties-and-bakes/

The Cornish pasty will always be short crust pastry - the Cornish tin miner's wives would never make them from anything else so they have to be still made the same way.

i ate a hot pasty again today from local shop Cramers..I ate it whilst waiting for the bus driver after i finished work this morning

It can be puff pastry and still be a proper pasty, according to the Cornish Pasty Association:

http://www.cornishpastyassociation.c...cornish-pasty/


My family traditionally uses puff pastry. Shortcrust is more traditional, as you say.

No peas or carrots, though!

Interesting as I never considered a traditional Cornish pasty being puff pastry.
I knew some of the other requirements from watching shows and reading up on them.

Also surprised about having to be a D shape as I thought there were two 'official' methods to fold a pasty.
Side to side to make the D shape or bring the sides up so it looks more like an oval with the crimp down the middle.

i make my own mince /onion pasties..they are divine ..i always freeze them then just get the one out when i want one and cook it , glaze it over with a bit of milk

Wish you lived near. We could swap as I make my own sausage rolls yum yum

Yes, I guess it just changed over time because I think it had to be shortcrust originally so the miners could hold the crust. I suppose non-miners didn't need that to be the case.

Our family recipe (which sounds a bit grand for what it is) must have been around for at least 100 years and the family originally came from Mullion (again as far as I know) which was a fishing village.