It doesn't mention the type of pastry, either. So often the stuff sold in my end of Westoland is in a very nancy puff (no pun intended) pastry. Also, what the hell is "D shape"? The side crimped Ginster pasty is D shape viewed in plan but the ones crimped on top, like Uglow's were, are D shaped viewed beam on.
I have my doubts that the EU will agree to the protection of the "Cornish Pasty". With something like Stilton cheese or Melton Mowbray pork pies there is very little argument as to what the thing is and how it should be produced. There is so much argument about what is an oggy, especially in the county (sorry! Duchy!) that if even locals don't agree, how can the EU give the item protection? A simple example is the inclusion of what the Cornish call "turnip" which is in fact swede. When you ask them "what then is this white thing called turnip?", they say "swede"! I live here as an emmet of 26 years, so don't set the Viet Corn onto Me, please!
The crusts were left for the knockers [according to legend] and the pasty had an internal bulkhead to separate the jam from the tiddy [sort of early damage control system] :thumright:
Cousin Jan over in Guz refined the oggie by the addition of a brown paper bag. Fat female janners can now be seen strolling along Cornwall Street munching on a soggy and tattered piece of brown paper mumbling jannerisms like " 'Ere oi ain't got nonnadey moi 'ansome" as they look for the fabled pieces of meat that are rumoured to be sometimes accidentally added by Ivor & Ron. :bball:
I worked at Ginsters on weekends and during my school holidays back in '72, b4 joining up at [email protected]#*&S. The old dears taught me how to crimp etc. The old floor was compacted mud with stones in it and when you wheeled the meal trolley along it was a right bugger, I can tell 'e.
Only get a pasty every now n then when we fly back to see the old dears. We always called it a pasty ,not an oggie. Dunno why. But the secret I liked was plenty of pepper and yes we ate it on a plate, with Daddies sauce.