|Left in the oven for too long, Cornish|
Pasties can become quite volatile
"The CPA says a Cornish pasty is characterised by its "distinctive 'D' shape" and by "being crimped on one side, never on top".
The filling should be chunky with no less than 12.5% meat, potato, swede, onion and a light seasoning.
As for the pastry, the casing must be "golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking".
Britain now has 43 protected products, with Cornish Clotted Cream, Melton Mowbray pork pies and Arbroath Smokies among the others".This Kat has spent his entire adult life using the term "Cornish pasty" as a generic term and will not find it easy to adjust to life under the new regime. What, he wonders, is the new generic term for a substance which in the past has been so termed but has now been excluded?
More on Cornish pasties here
Web definitions of Cornish pasty here and here
Cornish pasty recipes here, here, here, here and here
1984 Newspeak here