The Eden Project plays host to the World Pasty Championships every February where people come from all over the world to compete


Get flexing your pasty crimping thumb as JAMES STRAWBRIDGE looks forward to one of his favourite foodie events this month - the annual World Pasty Championships at the Eden Project...

It’s that time of year again when Cornwall is taken over by pasty mania! In my opinion (as a keen pasty crimper and eater) this is one of the most fabulous food events in Cornwall. The World Pasty Championships at the Eden Project on 28 February will celebrate the traditional Cornish pasty recipe, as well as some more unusual varieties. From the Americas to Australia, pasties derived from recipes passed down by Cornish emigrants over centuries are eaten and enjoyed by many millions of people. Entries from around the world are invited to the championship and it’s here that the local professionals and amateurs wage pasty war....

The crimp is put under the microscope, ratio of meat to vegetables is carefully assessed, the moistness of the pasty is debated; does the Cornish pasty tick all boxes to be certified proper Cornish’ by the CPA? Is the seasoning level just right? Despite the elaborate and rigorous nature of the judging this is a really fun family event and definitely one for the diary.

A great way get in the mood to celebrate St Piran’s Day (Cornwall’s national day) with Eden’s great line-up of live music and other pasty-themed fun. In the evening, there is the hotly anticipated Oggy Oscars Ceremony where the champions are announced, and enjoy live music from the legendary Fisherman’s Friends and Cornish rap duo Hedluv and Passman over a few beers in the Mediterranean Biome.

If you are interested in testing your pasty making prowess against the very best then there are eight categories in all, with the opportunity to enter a traditional Cornish pasty or an alternative savoury pasty. Price to enter a pasty in the competition: £10 per category, or £5 for the junior categories (includes entry to Eden for competitor plus one guest) Good Luck...

The categories:

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1 - Cornish Pasty – Company

2 - Cornish Pasty – Professional

3 - Cornish Pasty – Amateur

4 - Cornish Pasty Junior (15 and under)

5 - Open Savoury – Company

6 - Open Savoury - Professional

7 - Open Savoury – Amateur

8 - Open Savoury - Junior (15 and under)

World Pasty Championships - Eden Project, St Austell, Cornwall

Enter at:

Have a go at home: recipe

Smoked Haddock & Cornish Gouda Pasty

Makes Four

Delicately smoked white fish paired with Gouda cheese, in an eye-catching pastry dyed with saffron - serve with a chunky tartare sauce on the side to dip the crimp in....


150g per pasty

320g flakes of smoked haddock (un-dyed)

80g finely chopped Leeks

160g sliced and diced potato

80g grated Cornish Gouda

A pinch of cracked black pepper

For the pastry

1 pinch Cornish sea salt

500g Shipton Mill plain flour

250g Diced salted Cornish butter

170g water

1 pinch of Saffron


Soak your saffron in cold water for 1-2 hours stirring occasionally to infuse with colour and flavour. Blitz the flour and diced butter in a food processor until you reach a breadcrumb texture. Keep the processor spinning and gradually incorporate the cold saffron water.

When it forms into a ball, turn out onto a sheet of cling film and leave in the fridge for 1-2 hours. Then slice into four and roll out on a moderately floured surface into thin circles. Approximately 25 cm across (I use a saucepan lid to cut into a perfect pasty round).

Place approximately 150g of filling in the centre of the pastry round and then fold both sides to the middle. Your filling should be well seasoned finely chopped vegetables, grated cheese and the flaked haddock.

Pinch the pasty closed around the edges and then start right to left and using your finger and thumb to roll the pastry over on itself into a rope-like crimp. At the end fold over the pastry back onto itself.

Place a knife hole in the top of the pasty and place on baking paper. Brush with an egg wash and bake for 45 minutes at 180°C.

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