The Cornish are so protective of their pasty, it was given Protected Geographical Indication Status by the EU in 2011. To qualify, a pasty must be made in Cornwall, have savoury pastry ...

Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions. To make the pastry, sift the flour and salt into a bowl, add half the ...

An curved arrow pointing right. Made with a golden pastry enveloping a tender beef and vegetable filling, Cornish pasties have humble origins. Originated as a portable lunch for workers and ...

We eat empanada every week, even daily.” One of the key differences between an empanada and a Cornish pasty is size – the ...