March 18, 2013

The Cornish Pasty

One of the most exciting things for me as Dacey’s Tours starts planning another escorted tour of Cornwall is that when I arrive not only do I get to re acquaint myself with that  rugged coastline the Cornish people, stay in some really cool hotels, but one of the truly great things about a Dacey’s tours. I will get to eat a few Cornish Pasties (the staple diet of any healthy Cornish-man) They even sell the pasty in far flung places like Minneapolis although the ones I buy here are just plain old Pasties you are  not allowed to call it the Cornish Pasty unless it is made in Cornwall. To taste a Cornish pasty on a cool windy day in St Ives dodging the seagulls there is no better pasty experience!

So for those booked on the September trip (if you have not booked send your booking form in right away we are filling fast) to get you in the mood I have attached the description of  a true Cornish pasty

A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side, never on top. The texture of the filling for the pasty is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato and onion and a light peppery seasoning.

For more information about Cornish pasties go to

One Comment

  1. March 20, 2013 at 9:54 am

    Jason Hopkins


    Pasties should never be eaten on a plate in a restaurant or pub- it should always be a take out and eaten outside from the wrapper! the hot filling will ward off any chilly air, and mixed with the smell of the sea, its one of the best taste sensations in the world. As someone who grew up with pasties, I am still never bored with them into middle age!

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