Made with top notch luxury ingredients including Japanese Wagyu beef andTellicherry peppercorns from India, this pasty, which costs a staggering £230, is the world's most expensive.
The savoury snack also contains potatoes from Illinois, US, onions from France, swede from Scotland and flour from Holland.
Dubbed the Very Important Pasty, the Cornish treat is the creation of chef Richard Shaw, from Southwick, Hampshire, who tracked down ingredients from all over the world to make it.
The Very Important Pasty: Chef Richard Shaw (right) with his sonHarrison (left)
The £230 pastycontains Tellicherry peppercorns from India, potatoes from Illinois, US, onions from France, swede from Scotland, flour from Holland and Wagyu steak from Japan
The ingredients for the snack have travelled a total of 11,300 air miles to make it to the Very Important Pasty.
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Mr Shaw created the expensive pasty in the hope it will win this year's World Pasty Championships.
The 33-year-old said: 'We came eighth in the contest last year but that was due to a lack of experience.
WHAT'S IN A CORNISH PASTY?
To be called a Cornish pasty it must be made in Cornwall and be a ' savoury 'D' shaped pasty which is filled with beef, vegetables and seasonings'.
It must contain sliced or diced potato, swede and onion, and the vegetable content must be at least 25 per cent of the whole pasty.
Diced or minced beef must account for at least 12.5 per cent. Seasoning is also required 'primarily salt and pepper'
'These days we are turning over 3,000 pasties a week and with the VIP we're going for gold.'
The father-of-six, who runs Southwick Village Store, added: 'All of these ingredients will be used to create three pasties.
'There will be one for us all to eat, another for the world championships and the third going for auction to raise money for a hospice.'
This is not the first ambitious pasty that Mr Shaw has created.
Last year he made the world's hottest pasty using ghost chillies, one of the hottest chillies on earth.
He also created three D-Day pasties containing snails, spam and boeuf bourguignon to commemorate the June 1944 landings
Toby Black who works at Southwick Village Stores, tucking into one of the £230 pasties
Held at the Eden Project in Cornwall, the World Pasty Championship is a global competition celebrating traditional pasties as well as more exotic varieties.
The Very Important Pasty will be judged on Saturday 28 February alongside 600 other entrants from all over the world.
Wagyu steak from Japan - considered to be one of the best steaks in the world and costing £500 per kilogram. - is also used in the pasty.
Wagyu is famed for its high fat content and delicate marbling. The fat streaked through the meat melts into the steak as it is cooked, enhancing the flavour and texture.
Cows that produce Wagyu steak are believed to be given massages and fed beer.
TOM PARKER BOWLES' CORNISH PASTY RECIPE
Makes two pasties
Pastry ingredients: 225g plain flour, plus extra for dusting, pinch of salt; 50g lard, chilled and diced; 50g hard margarine, chilled and cut into cubes
Filling ingredients: One potato, peeled and thinly sliced; 50g swede, peeled and thinly sliced; 115g beef skirt or chuck steak, finely diced; quarter small onion, thinly sliced; salt and ground white pepper; beaten egg or milk to glaze.
Method: To make the pastry, mix together the flour and salt and rub in the fats.
Gradually stir in two to three tablespoons cold water and bring everything together with your hands to form a smooth, pliable dough.Divide the dough into two balls.
Preheat the oven to fan 180C/400F/gas 6. Line a baking sheet with baking parchment. On a floured work surface, roll out one ball of dough and trim to form a circle about 20cm/8in across.
Slightly off-centre of the circle, place a layer of potato, then a layer of swede. Add half the beef, then half the onion, then a pinch of salt and plenty of pepper.Finally, add another thin layer of potato, to stop the meat from drying out.
Carefully fold the pastry over and crimp the edges together (using a little beaten egg to seal, if wished). Place on the lined baking sheet. Repeat to make the second pasty.
Glaze with a little milk or beaten egg and make a small hole in the top. Bake for 40 minutes until golden brown. Serve hot or cold.
FAQs
Made with top notch luxury ingredients including Japanese Wagyu beef and Tellicherry peppercorns from India, this pasty, which costs a staggering £230, is the world's most expensive. The savoury snack also contains potatoes from Illinois, US, onions from France, swede from Scotland and flour from Holland.
What was the original filling of a Cornish pasty? ›
The traditional recipe for the pasty filling is beef with potato, onion and swede, which when cooked together forms a rich gravy, all sealed in its own packet! As meat was much more expensive in the 17th and 18th centuries, its presence was scarce and so pasties traditionally contained much more vegetable than today.
How many Cornish pasties are sold each year? ›
It is an integral part of the tourist experience for many people and the production of Cornish Pasties makes a significant contribution to the Cornish economy. At least 120 million Cornish Pasties are made each year and nearly 2000 people work in pasty production.
What is a Cornish pasty called in America? ›
American pasties are the American equivalent to Cornish pasties. The border between Northern Wisconsin and the Upper Peninsula of Michigan is delineated by a line of pasty shops.
How long did it take to cook the world's biggest Cornish pasty? ›
The 1,900lb (850 kg) 'snack' contained a staggering 1,750,000 calories and took 11 hours to cook in a specially built oven.
Is the Cornish pasty illegal? ›
Since 2011, the Cornish Pasty has enjoyed protected status under Protected Food Names legislation; so only a pasty made to a specific recipe in Cornwall can be called a “Cornish Pasty”.
What is the slang for a Cornish pasty? ›
In Cornish slang, Oggy is simply a pasty.
Who is the world's oldest Cornish pasty maker? ›
Warrens Bakery is a company based in Cornwall in the United Kingdom, which claims to be Britain's oldest Cornish pasty maker, having been established in St Just in 1860. The company produces baked goods which are sold through its chain of shops and through wholesale channels.
What is a fun fact about Cornish pasties? ›
Originally, tin miners used the crimp you find on Cornish pasties as a makeshift 'handle' which they would then throw away. They had to discard the crust due to the fact that their fingers were contaminated with arsenic dust.
Who is the largest Cornish pasty maker? ›
Ginsters /ˈɡɪnstərz/ is a company based in Callington in Cornwall, in the south-west of England. The largest pasty maker in the UK in turnover, it specialises in making mass-produced pasties, sausage rolls, sandwiches, pasta bowls and other savoury snacks.
Mexicans refer to the Cornish pasty as a paste, and its ingredients' list is rather different compared to its Cornish cousin. In fact, there are various types of fillings used in paste today.
What is the Scottish version of a Cornish pasty? ›
Bridie
| A bridie |
|---|
| Alternative names | Forfar bridie |
|---|
| Type | Savoury pasty |
| Place of origin | Scotland |
| Main ingredients | Pie crust, minced steak, butter, beef suet |
(esp of the complexion) pale or unhealthy-looking.
What is the secret of the Cornish pasty? ›
Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking. Crimping is one of the secrets to a true Cornish pasty. A good hand crimp is usually a sign of a good handmade pasty.
Who originally ate Cornish pasties? ›
Pasties date back as far as the 13th century, at which time they were devoured by the rich upper classes and royalty.
What is the best way to eat Cornish pasty? ›
However, another 14 per cent did get it right, as Graham describes, “the traditional way to eat a pasty is with the pasty held in a horizontal position and holding the crimp, starting with the filled pastry and working your way outwards.
What are the main ingredients of Cornish pasty? ›
These Cornish Pasties are filled with a mixture of well-seasoned steak, onions, potatoes and swede (or rutabaga/yellow turnip if you're in the US). The meat and vegetables are placed in the pastry raw, with a really good pinch of salt and pepper and a few dots of butter, then sealed and cooked in the pastry.
What is the difference between a Cornish pasty and a normal pasty? ›
There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.
Does a traditional Cornish pasty have jam in it? ›
Tradition has it that the original pasties contained meat and vegetables in one end and jam or fruit in the other end, in order to give the hard-working men 'two courses'. Cornish housewives also marked their husband's initials on the left-hand side of the pastry casing, in order to avoid confusion at lunchtime.
