Why are most shop-bought "Cornish" pasties made with puff pastry, when the real thing is shortcrust?

Question

Occasionally I get the opportunity to buy one from the West Cornwall Pasty Company, and they're made with lovely crunchy shortcrust pastry, which add an extra texture, and also seems more authentic.
But almost all other "Cornish" pasties use soggy, flaky, textureless, inauthentic puff pastry.

Boris · Accepted Answer

Proper cornish pasties, or Oggies, are made with short crust pastry.

Our local sainsburys sell WC Rowes Pasties in their Truro store and they are cooked on-site.

A proper pasty should be fresh.

Thousands are sold every day all over cornwall.  It's still Cornwall's favourite lunch snack.

keeler · Answer

Rowes Pasties

Anonym · Answer

Depends on where you buy them.There is no standard type of Cornish Nasty both types are the accepted norm.However I prefer the crusty to the flaky they look more like the real thing which is referred to as Traditional Cornish Pasty.

doodlepol · Answer

Its not only the pastry that is wrong. The meat should be chuck-steak or blade of beef, not minced beef. Carrot and sweed is not traditionally used either. 
I must admit though, nothing beets a Ginsters cornish pasty!

Anonym · Answer

Probably because it is easier for the manufacturer to make the puff pastry than the shortcrust.

nige_but_dim · Answer

Buy freshly made ones from bakeries - I've never had or seen a puff pastry pasty from one of those places.

Roxy · Answer

Because puff pastry is lighter and nicer. Well, mine is anyway.

martin r · Answer

cheaper and easier to make on a mass scale

Why are most shop-bought "Cornish" pasties made with puff pastry, when the real thing is shortcrust?

8 Antworten