The Cornish pasty. A culinary icon, a symbol of Cornwall, and a delicious handheld meal steeped in history and tradition. But what happens when this iconic bake ventures beyond the Cornish borders and into the realm of a national bakery chain like Greggs? The answer, as with many things involving regional delicacies and national brands, is both simple and surprisingly nuanced.
The Greggs Pasty: A Tale of Two Bakes
Greggs, the ubiquitous bakery chain found on high streets across the United Kingdom, is a purveyor of pastries, sandwiches, and other baked goods. Their pasties, while visually similar to the Cornish variety, carry a different name, reflecting a subtle, but important, distinction.
Greggs does not, and cannot, call their pasty a “Cornish pasty”. This is because the term “Cornish pasty” is protected by Protected Geographical Indication (PGI) status under European Union law. This status, now upheld in the UK, means that only pasties made in Cornwall, adhering to a specific recipe and production method, can legally bear the name “Cornish pasty.”
So, what does Greggs call their version? They simply call it a “steak bake”.
This name reflects the filling, which, as the name suggests, is primarily steak. While a traditional Cornish pasty also contains beef, it includes other key ingredients like potato, swede (also known as turnip), and onion. The proportions and preparation of these ingredients are crucial to achieving the characteristic flavor and texture of a genuine Cornish pasty.
Why the PGI Matters: Protecting Heritage and Authenticity
The Protected Geographical Indication (PGI) is more than just a legal technicality. It’s a system designed to protect regional food products that have a strong link to their place of origin. It ensures that consumers are getting a product that is authentic and made according to traditional methods.
Think of other examples like Champagne, Parma Ham, or Melton Mowbray Pork Pies. These names are synonymous with a specific region and a specific way of making the product. The PGI status prevents other producers from misleadingly using these names, safeguarding the reputation and livelihoods of those who maintain the traditional production methods.
For the Cornish pasty, the PGI status helps preserve the heritage and cultural significance of this iconic bake. It ensures that consumers who purchase a “Cornish pasty” are getting a product that is genuinely made in Cornwall, using the specified ingredients and methods. This protects the Cornish pasty industry and the unique culinary tradition it represents.
The Cornish Pasty Association (CPA) plays a crucial role in upholding the PGI status. They work to ensure that only pasties made in Cornwall, according to the regulations, are sold as “Cornish pasties.” This involves monitoring production, conducting audits, and taking action against those who falsely claim their pasties are Cornish.
The Ingredients and the Difference: A Closer Look
While both Greggs’ steak bake and the Cornish pasty feature pastry and a meat filling, the differences in ingredients and preparation are significant. Let’s delve deeper into what sets them apart.
The Traditional Cornish Pasty
The ingredients of a traditional Cornish pasty are relatively simple, but their quality and preparation are paramount:
- Beef: Typically, skirt steak is used. The beef is roughly diced, not minced, to retain its texture and juiciness during baking.
- Potato: The potato is also diced, contributing to the chunky texture of the filling.
- Swede (Turnip): This root vegetable adds a distinctive sweetness and earthiness to the pasty. Like the beef and potato, it is diced.
- Onion: Roughly chopped onion provides another layer of flavor.
- Seasoning: Salt and pepper are the traditional seasonings, allowing the natural flavors of the ingredients to shine through.
- Pastry: The pastry is typically shortcrust, although rough puff pastry is sometimes used. It must be robust enough to hold the filling and withstand the baking process.
The key to a good Cornish pasty is the layering of the ingredients. Traditionally, the raw ingredients are layered inside the pastry, with the beef often placed on top to allow its juices to seep down and flavor the vegetables. The pasty is then crimped along one side to create a thick crust, which served as a handle for the Cornish tin miners who originally ate the pasties.
The Greggs Steak Bake
The Greggs steak bake, while visually similar, differs significantly in its ingredients and preparation:
- Beef: The beef in a Greggs steak bake is often minced or in smaller pieces, creating a different texture than the diced beef in a Cornish pasty.
- Gravy: The beef is typically combined with a rich gravy, which adds moisture and flavor.
- Onion: While onion is present, it’s often in a smaller quantity compared to a traditional Cornish pasty.
- Pastry: Greggs uses a puff pastry for their steak bake, giving it a lighter and flakier texture than the shortcrust pastry typically used for Cornish pasties.
The inclusion of gravy is a key distinction. It creates a wetter, more saucy filling compared to the drier, chunkier filling of a Cornish pasty. The use of puff pastry also results in a different eating experience, with the pastry being lighter and more delicate.
The Taste Test: How Do They Compare?
The difference in ingredients and preparation translates to a noticeable difference in taste and texture. A traditional Cornish pasty offers a savory, hearty flavor, with the distinct tastes of beef, potato, swede, and onion blending together. The texture is chunky and satisfying, with the diced ingredients providing a good bite.
The Greggs steak bake, on the other hand, offers a richer, more savory flavor, thanks to the gravy. The minced beef and gravy create a smoother, more uniform texture. The puff pastry adds a light and flaky element.
Ultimately, the preference between the two comes down to personal taste. Some people prefer the traditional flavors and textures of a Cornish pasty, while others prefer the richer, more convenient option of a Greggs steak bake.
Beyond the Name: The Evolution of the Pasty
The pasty, in its various forms, has a long and fascinating history. While the Cornish pasty is the most well-known variety, pasties have been made in different parts of the world, with regional variations in ingredients and preparation.
The pasty’s origins can be traced back to the medieval period, with early versions often featuring a variety of fillings, including meats, vegetables, and even fruits. The Cornish pasty, as we know it today, evolved as a practical and nutritious meal for Cornish tin miners. The thick crust served as a handle, allowing miners to eat the pasty without contaminating the filling with their dirty hands. The crimped edge was often discarded, avoiding any potential contamination from arsenic in the mines.
As Cornish miners migrated to other parts of the world, they took their pasty recipes with them, leading to the development of regional variations. In Michigan’s Upper Peninsula, for example, pasties are a popular dish, reflecting the area’s history of Cornish mining. These Michigan pasties often include rutabaga (another type of turnip) in addition to the traditional ingredients.
The Greggs steak bake can be seen as another evolution of the pasty, adapting the traditional concept to suit modern tastes and production methods. While it may not be a “Cornish pasty” in the strict sense of the term, it remains a popular and convenient option for a quick and satisfying meal.
The Legal Landscape: Understanding Protected Food Names
The Protected Geographical Indication (PGI) status is part of a broader system of protected food names, which aims to protect the authenticity and reputation of regional food products. This system includes several different types of protection, including:
- Protected Designation of Origin (PDO): This is the strictest form of protection, requiring that the product is produced, processed, and prepared in a specific region, using recognized know-how. Examples include Stilton cheese and Scotch Whisky.
- Protected Geographical Indication (PGI): This requires that the product is linked to a specific region, with at least one stage of production, processing, or preparation taking place in that region. The Cornish pasty falls under this category.
- Traditional Speciality Guaranteed (TSG): This protects traditional production methods or recipes, without requiring a link to a specific geographical area. An example is Traditional Farmfresh Turkey.
These protections are important for several reasons. They help to:
- Protect consumers: By ensuring that consumers are getting a product that is authentic and made according to traditional methods.
- Support producers: By protecting their livelihoods and preventing unfair competition from producers who falsely claim their products are from a specific region.
- Preserve cultural heritage: By protecting traditional food products and the culinary traditions they represent.
The PGI status for the Cornish pasty is a testament to the importance of protecting regional food traditions and ensuring that consumers can trust the authenticity of the products they are buying. It highlights the unique cultural heritage of Cornwall and the dedication of Cornish pasty makers to preserving their traditional methods.
Greggs and the Cornish Pasty: Respecting the Boundaries
Greggs, as a responsible national bakery chain, understands and respects the PGI status of the Cornish pasty. They are careful not to market their steak bake as a “Cornish pasty” and clearly identify it as a “steak bake” on their packaging and in their stores.
This is not just a matter of legal compliance; it’s also a matter of respecting the tradition and heritage associated with the Cornish pasty. By using a different name and recipe, Greggs acknowledges the unique qualities of the Cornish pasty and avoids misleading consumers.
In Conclusion: A Pasty by Any Other Name…
While Greggs doesn’t call its savory, pastry-encased offering a Cornish pasty – due to the legally protected status and differing ingredients – the “steak bake” remains a popular choice for a quick and filling meal. Understanding the distinction between the two highlights the importance of regional food traditions and the efforts to protect them. The next time you find yourself craving a pasty-like treat, remember the story behind the name and the heritage that makes the Cornish pasty so special.
What is a Cornish Pasty traditionally, and why is it protected?
A traditional Cornish Pasty is a baked pastry filled with beef, potatoes, swede, and onion, seasoned with salt and pepper. The crimp must be on one side, not on top, and made in Cornwall. Its ingredients and method of preparation are protected by Protected Geographical Indication (PGI) status under European Union law, meaning only pasties made in Cornwall following the traditional recipe can legally be called “Cornish Pasties.”
This protection exists to preserve the integrity and authenticity of the Cornish Pasty, safeguarding its heritage and preventing imitations from falsely claiming the title. It helps ensure consumers receive a genuine product made with specific ingredients and techniques associated with the Cornish region. The PGI status also supports the local economy of Cornwall by promoting and protecting its unique culinary tradition.
Why can’t Greggs call their pasty a “Cornish Pasty”?
Greggs, a popular UK bakery chain, operates throughout the country, and their pasties are not exclusively produced in Cornwall. Because they are not made in Cornwall according to the traditional recipe outlined by the PGI rules, Greggs cannot legally call their pasty a “Cornish Pasty.” Doing so would violate the Protected Geographical Indication (PGI) regulations.
The PGI status ensures that only pasties produced in Cornwall using the specified ingredients and methods can be labeled as such. Greggs offers a similar product, but it doesn’t adhere to these strict geographical and recipe constraints. Calling it a “Cornish Pasty” would mislead consumers into believing they were purchasing a product that meets the official definition.
So, what does Greggs call their Cornish Pasty alternative?
Greggs refers to their Cornish Pasty alternative simply as a “Pasty”. This is a generic term that avoids infringing on the Protected Geographical Indication (PGI) status of the “Cornish Pasty.” It accurately describes the type of product they are selling without misleading consumers.
By using the broader term “Pasty,” Greggs acknowledges that their product is similar to a Cornish Pasty but doesn’t meet the strict requirements to bear that specific name. This transparency allows customers to understand they are purchasing a pasty-like product that may differ from the traditional Cornish version in terms of ingredients, preparation, or location of production.
What are the key differences between a Greggs Pasty and a traditional Cornish Pasty?
The main difference lies in the location of production. A traditional Cornish Pasty must be made in Cornwall, adhering to a specific recipe that includes beef, potatoes, swede, and onion, all seasoned simply with salt and pepper. The crimp must be on one side, not on top, and must be hand-crimped.
Greggs’ Pasty, while similar in appearance and ingredients, is made outside of Cornwall. While the exact recipe may vary slightly, and while they do try and adhere to the traditional ingredients, the crucial factor is the place of manufacture. Because it is not made in Cornwall, it cannot be called a Cornish Pasty regardless of how closely the recipe is followed.
What would happen if Greggs incorrectly labelled their pasty as a “Cornish Pasty”?
If Greggs were to incorrectly label their pasty as a “Cornish Pasty,” they would be violating the Protected Geographical Indication (PGI) regulations designed to protect regional food names. This violation could lead to legal action, potentially resulting in fines and an order to cease the incorrect labeling.
Beyond legal repercussions, such mislabeling could also damage Greggs’ reputation. Consumers who expect a genuine Cornish Pasty based on the label might feel misled, leading to a loss of trust in the brand. Furthermore, it could negatively impact authentic Cornish Pasty producers by devaluing their product and potentially diverting sales to a falsely labeled competitor.
Besides location, can the ingredients or crimping differ between a Greggs pasty and a genuine Cornish Pasty?
While Greggs strives to create a pasty that resembles the traditional Cornish Pasty, slight variations in ingredients are possible and acceptable. These differences would be minor, as major deviations might deter customers who are seeking a product similar to the genuine article. For instance, while the core ingredients of beef, potato, swede, and onion are likely present, the specific cuts of beef or ratios of vegetables could differ.
Regarding the crimping, a key characteristic of the Cornish Pasty, there might also be subtle distinctions. A traditional Cornish Pasty requires a side crimp, made by hand. While Greggs’ pasties will likely feature a crimped edge, the method of crimping (whether fully hand-made or partially machine-assisted) and the precise style may not perfectly replicate the authentic Cornish crimp.
Is the PGI status for Cornish Pasties common for other foods?
Yes, Protected Geographical Indication (PGI) status is a common form of protection for a variety of food and agricultural products around the world. It’s used to safeguard the names of products that have a specific link to a particular region, ensuring that only products produced in that area using traditional methods can bear the protected name.
Examples of other foods protected by PGI status include Champagne (France), Parma Ham (Italy), Feta cheese (Greece), and Scotch Whisky (Scotland). This system helps to preserve regional food traditions, protect consumers from imitations, and support local economies. By linking a product’s name to its origin, PGI status enhances its value and reputation in the marketplace.