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  1. I am going to be brave today and wade in on the great pasty crimping debate, nay war!

    I guess, our company name allures to which side of the fence we sit on, top crimped of course. Not that we are anti-side crimp, if your tradition is to side crimp then follow your roots, one is as good as the other.

    golden cooked cornish pasty

    When selling our pasties we are sometimes told that our crimp is not Cornish, this inevitably makes my business partners sigh and mutter "oh great, now you have set her off!"I can not help it, I am passionate about our product and the history of the Cornish pasty. My 51 year experience of crimping has always been top crimped. I grew up in a tiny village called Mitchell. My family, and almost all those around us,top crimped. How you crimped, was never discussed, we were Cornish, we made pasties, we all made the ever so slightly different but they were ALL excepted as Cornish pasties. At WI baking competitions, no particular crimp was preferred or banned, no one questioned its authenticity

    Taking pasty history back further, my grandmother, her mother etc all top crimped. They hail from St Clements, near Truro. We are now back to around the 1850's, surely top crimping should now count as a tradition? There are also many postcards from the turn of the 20th little girl crimping a pasty

    century depicting both top and side crimped Cornish pasties.

    One story that top crimpers will bring up again and again is that miners held the pasty by the side crust so as not to contaminate the pasty. This just does not hold up. How did the miner carry his pasty to work? in his bare hands? surely it was wrapped in either cloth or paper to keep it clean, even if he had a croust bag? There are also many contempary photos showing tin miners eating their pasties and not only are they wrapped but there is a mixture of top and side crimped pasties.As to throwing the crust away, a hungry, poor miner would never waste food when he knew not where the next meal would come from!


    clay miners eating pasties 

    This brings us back to the modern day. Why have we decided in the last decade or so that a Cornish pasty has to be side crimped? Who was given the power and autonomy to decide? was it voted on or did a group of self serving individuals get together and decide what was right for all of us and especially their own interests?

    We are not saying our top crimp is right. We are asking for a review of this aspect of what constitutes a Cornish pasty. There are many fine pasty makers,in Cornwall, who top crimp.,Ann's Pasties, to name but one. We should all be able to proudly say, without fighting our corner, that our pasties are proper Cornish pasties. We can not even enter competitions unless we change our crimp or get the PGI stamp. The PGI laid out the  rules and regulations  as to what constitues a pasty. It must be D shaped, have at least 12.5% meat (rather a miserly amount we feel) and it can contain mince, yes mince!  Ticking boxes does not maketh a good pasty, quality ingredients, used well, seasoned well and presented with care and attention to detail is what produces a fine pasty. We refuse to turn our back on our ancestry, we will forego the accolades and revel in our customer feedback.


    For now we shall continue to enjoy our newly founded pasty business, fight our corner and look forward to the day when the Cornish pasty fascists are beaten!

  2. So to start with I fess up, I am not a vegan, I am a guilt ridden meat eater, whom, I have to say after looking into the vegan recipes and talking to our lovely vegan customers is now cutting out almost all meat, eating only fish occasionally and looking towards ethically sourced milk. <blog_break>

    We didnt start our pasty business with the aim of making vegan pasties but sometimes your journey takes a turn you never expected that leads you to delightful new discoveries. This is exactly how our vegan range came about. We were happily making our usual pasties when we started to get requests for vegan pasties. This coincided with long chats with my lovely friend Kate, owner of Gnosh, who produce epic vegan butters, cheese and meat substitutes, she opened my eyes to how tasty and satisfying vegan food could be.On the back of this we started to experiment and I have to say we have had great fun playing with flavours.

    vegan thai pasty


    OTT pasties now has a growing range of tasty and unusual vegan pasties. Our personal favourite is the barbecue jack fruit pasty, with its complex flavours and slight heat its a winner every time. However we do have a soft spot for our seitan pasty, all the taste of a traditional steak one but no guilt. We entered this into a local pasty competition, we didnt win (that is another story!) but not one judge picked up that it was meat free. Now when pasty judges miss that it wasnt a traditionally made pasty, we are happy our job was done well!

    We hope you like our, ever growing vegan section and please watch this space for further flavours. If you have any suggestions, please tell us about them in the comments below