The World Pasty Championships celebrate the traditional pasty recipe and set the table for both amateur and professional bakers to parade their wares. There are Cornish pasty categories based on the Protected Geographical Indication (PGI) guidelines and open categories for pasties with creative fillings or pasties from outside Cornwall. 

We’re inviting pasty makers across Cornwall, the UK and the world to enter the competition. This is an open event and every pasty entered will be judged, so we need to advise that there will be a limit on numbers. 

There are nine categories in all with the opportunity to enter a traditional Cornish pasty or an alternative savoury pasty. There is one new category this year, for gluten-free pasties made by amateur bakers over the age of 16.

In 2011, the Cornish Pasty Association won a long campaign to gain European Union PGI status for the Cornish pasty which means that only pasty makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish pasties. 

Cornish Pasty Categories

The pasties in these categories must comply with the updated European Union Protected Geographical Indication (PGI) guidelines. These are:

  • A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side. 
  • The mandatory ingredients for the pasty filling are minced or roughly cut chunks of beef (not less than 12.5% of the whole pasty), with swede, potato and onion (the vegetables must be at least 25% of the whole pasty) and a light seasoning. These ingredients must all be uncooked at the time the pasty is sealed.
  • Small amounts of other optional additional ingredients are permitted to add succulence and flavour to the pasty or to aid processing. They must not alter the overall flavour profile created by the mandatory ingredients. The combined volume of processing aids and other additional ingredients must amount in total to no more than 5% of the filling, by weight, in the uncooked pasty.
  • The savoury shortcrust, rough puff or puff pastry casing is to be glazed using components of milk or egg or both to give a golden colour, and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking.
  • The whole pasty is slow-baked to ensure that flavours from the raw ingredients are maximised. The constituent ingredients need to be discernible in appearance, taste and texture, while the fusion of the flavours arising from the cooking of the raw beef and vegetables creates a balanced and natural savoury taste throughout the product. 
  • No artificial flavourings or additives must be present in the filling of the cooked pasty.
  • The pasties must be made in Cornwall.

Note: Traditionally, in Cornwall “swede” is referred to as “turnip” so the two terms are interchangeable, but the actual ingredient is “swede”.  

More information on the PGI guidelines are available on the Cornish Pasty Association website.

1. Cornish Pasty – Company

  • This category is open to representatives from companies (bakeries, butchers, pubs, corner shops or anyone else who makes pasties to sell) that have undergone a PGI audit to enter pasties that comply with the PGI guidelines.  The producer number (supplied to the producer once their pasties have been verified) must therefore be stated on the entry. 
  • These pasties must be produced to exactly the same recipe and method and in the same place as the Cornish pasty that your business sells to the public.
  • The winner will therefore be announced as the company entered, rather than an individual.
  • Retailers who don’t make their own pasties but get producers of verified pasties to make their own unique recipes for them can enter under their own name but they need to reference the actual producer and producer number.
  • Please provide the name, position and contact details of a senior member of staff to act as a referee for the application and to avoid any duplication of entries.

2. Cornish Pasty – Professional

  • This category is open to those who work in the catering industry as a professional baker or cook, who are entering their own pasties under their own name.
  • These pasties must comply with all of the PGI guidelines.
  • Please state your name and the name and address of your employer or give details of your self-employment. This is just for reference and should you win, the result will be recorded in your own name.

3. Cornish Pasty – Amateur

  • This category is open to people aged 16 and over on the date of the competition (4 March 2017) that do not work in the catering industry as a professional baker or cook.
  • These pasties must comply with the PGI guidelines.

4. Cornish Pasty Junior (15 and under)

  • This category is open for people aged 15 and under on the date of the competition (4 March 2017) whose pasties comply with all of the PGI guidelines.
  • Please provide name and contact details of the adult, aged 18 or over, who will be supporting your entry.

Open Savoury Categories

These pasties can contain any edible savoury ingredients – e.g. meat, vegetables, cheese, or fish. Unusual recipes are welcome! When registering for the competition please supply a brief description of the pasty ingredients in no more than 20 words.

5. Open Savoury – Company

  • This category is open to representatives from companies (bakeries, butchers, pubs, corner shops or anyone else who makes pasties to sell) to enter pasties that contain a non-traditional combination of  edible savoury ingredients.
  • These pasties must be produced to exactly the same recipe and method and in the same place as the pasty of the same name that your business sells to the public.
  • Retailers who don’t make their own pasties but get pasty producers to make pasties to their own unique recipes can enter under their own name, but they need to reference the actual producer.
  • The winner will therefore be announced as the company entered, rather than an individual.
  • Please provide the name, position and contacts details of a senior member of staff to act as a referee for the application and to avoid any duplication of entries.

6. Open Savoury - Professional

  • This category is open to those who work in the catering industry as a professional baker or cook, who are entering their own pasties under their own name. 
  • These pasties can contain a non-traditional combination of edible savoury ingredients.
  • Please state your name, as well as the name and address of your employer or give details of your self-employment. This is just for reference and should you win, the result will be recorded in your own name.

7. Open Savoury – Amateur

  • This category is open to people aged 16 and over on the date of the competition (4 March 2017) who do not work in the catering industry as a professional baker or cook.
  • These pasties can contain a non-traditional combination of edible savoury ingredients.

8. Open Savoury - Junior (15 and under)

  • This category is open for people aged 15 and under on the date of the competition (4 March 2017) whose pasties contain a non-traditional combination of edible savoury ingredients.
  • Please provide name and contact details of the adult, aged 18 or over, who will be supporting your entry.

9. Gluten-free Pasty 

  • By popular demand we are introducing one new category this year for gluten-free pasties, Cornish or non-traditional (Open Savoury). 
  • For a definition of gluten-free see Coeliac UK’s guide.
  • This category is open to amateur bakers aged 16 and over.  
  • It is an open class so you can enter a Cornish pasty (see definition under “Cornish Pasty Categories”) or an Open Savoury Pasty (see definition under “Open Savoury Categories”).   
  • Please list the ingredients – including the type of gluten-free flour used - in no more than 20 words.  
  • This class is not open to junior, company or professional entrants. 

How to enter

All you need to do to enter the World Pasty Championships is:

  • Read the entry rules, terms and conditions carefully
  • Register your entry online via the World Pasty Championships page - Please note that registration is a two-step process - see below 
  • Bake two pasties (one will be  judged and one will be put on display on the day in a Pasty Hall of Fame)
  • IMPORTANT: Keep your pasties chilled under 8 degrees Celsius
  • Bring your chilled pasties to the Eden Project on Saturday 4 March 2017, from 9am to 10am

PLEASE NOTE, YOUR PASTIES WILL BE DISQUALIFIED IF THEY ARRIVE AT EDEN WARMER THAN 8 DEGREES CELSIUS. FOR THIS REASON, PLEASE BAKE YOUR PASTY THE EVENING BEFORE THE COMPETITION AND REFRIGERATE IT OVERNIGHT BEFORE TRANSPORTING IT TO EDEN IN A COOL CONTAINER. 

PASTIES THAT ARRIVE AFTER 10AM WILL NOT BE INCLUDED IN THE COMPETITION.

Entry rules, terms and conditions

1. Register now and tell us your ingredients

Registration to enter the World Pasty Championships is now open and will close at midday on Thursday 2 March 2017 or beforehand if numbers exceed our limit.

Please note that registration is a two-step process:

A. Register your entry online via the World Pasty Championships page. Make sure you read the Category Rules before deciding which pasty category to enter. All sections of the entry form must be completed. You’ll be asked to pay a £10 entry fee per category, or £5 for the junior categories of the World Pasty Championships, which gives you and one other person free entry to Eden on the day of the competition on 4 March. If you’re entering more than one category, you’ll need to pay £10 per additional category, each of which gives one extra person free Eden entry on 4 March. Please note this is a special price for pasty competitors and you’ll need to provide proof of pasty when you come in on the day! The ticket cannot be used in conjunction with any other promotional discount or special offer.

B. Once you have paid, you will receive an email with a link to a form where you can tell us about your pasty. Please look out for this email and complete the form ASAP as your registration will not be valid until it is filled in. There is a strict limit on numbers so the sooner you get your pasty details over to us the better! We won’t be able to accept any new entries on the day of the competition.

Once you’ve registered and paid we’ll send you a World Pasty Championships Competition Ticket. Please bring in your Ticket on 4 March – see below.

You need to be aged 16 or over to enter the World Pasty Championships with the exception of the junior categories. Entrants may not be Eden Project employees or their immediate families. If you change your mind after registering for the competition, you’ll have 48 hours to claim a refund by ringing 01726 811972. After this time, no refunds can be issued. In the highly unlikely event the competition is cancelled due to bad weather, we will endeavour to notify all entrants and to arrange refunds. By entering this competition, all participants agree to be bound by these terms and conditions. If you have any questions about the World Pasty Championships or need to register by post, ring us on 01726 811972. 

2. Bake your pasty

  • We need two baked pasties from you per category that you enter. One will be judged and the other will be put on display.
  • They need to be your own work! All ingredients must be fresh and your pasties must be made by hand, including the pastry.
  • Our judges will mark your pasties on flavour, texture and presentation.
  • Your pasties should be baked no earlier than 2 March.
  • Make sure they fit the entry requirements of the category you are entering.
  • As a guideline, make your pasties about 15cm to 20cm long (6ins to 8ins) and between 300g and 350g (10oz and 12.5oz) – about the size of a medium pasty.
  • On the day, we will give you a registration number for your pasties.
  • For reference, we’ll be reheating your pasties at 180 degrees Celsius (approximately 356 degrees Fahrenheit) for 30 minutes. This is for warming purposes only, to make the pasties more palatable for the judges.

3. Bring in your chilled pasty on 4 March

  • Once your pasties are baked and cooled, put them in the fridge but don’t freeze them.
  • Place them in a suitable container (lunch-box, take-away box, biscuit tin) that will retain the shape of your pasties. 
  • IMPORTANT: Your pasties have to be between 1 degree and 8 degrees Celsius (between 34 to 46 degrees Fahrenheit) when you bring them into Eden on Saturday, March 4. We recommend transporting your pasties in an insulated chilled box or bag suitable for cold food transportation, which are available from most supermarkets. Or you could pack your pasty container with ice packs or even some frozen peas to keep them cool! For food hygiene reasons we’ll need to test the temperature of the pasties when they arrive at Eden to ensure it’s no warmer than 8 degrees.
  • On Saturday 4 March, bring your pasties along with your Competition Ticket to Eden between 9am and 10am. Due to the expected high volumes of entrants arriving on the day we’d appreciate it if you could arrive as early as you can - our site will open for parking from 8:30am that day. Any entrants arriving later than 10am could be disqualified from the competition.
  • When you arrive go straight to the Visitor Centre at Eden’s main entrance and present your Competition Ticket. You’ll then be directed to the Eden Kitchen where you sign in for the event and leave your pasties for judging. Please note that we won't have facilities for storing cold boxes and containers on the day.
  • We’ll give you a wristband with your entry number printed on it that you must keep on until the results are announced in the afternoon. There will be a programme confirming when the announcements will be made.

Judging

  • As soon as registration starts, no correspondence with the judges can be entered into.
  • The judges’ verdict is final!

Publicity 

  • The winner in each class may use the World Pasty Championships 2017 logo in their own publicity and advertising.  The logo is available on request from the Eden Project following the championships. Contact alambourn@edenproject.com or ring 01726 811957.  
  • As a condition of use, winners must state the year of the award and the category clearly in all publicity and advertising materials where they reference the World Pasty Championships.
  • The World Pasty Championships logo is not to be used generally for promotion, only specifically where a person or company wishes to publicise their award, and under the conditions stated here.  The logo must only be used in the format provided.

Overseas entries

  • We’d welcome anyone wishing to enter their pasties from outside UK, but please note we can’t offer help on transporting your entry here and it would have to comply with all the above regulations, i.e. it would need to be baked no earlier than two days before the competition and chilled before arriving at Eden.
  • All overseas entries must be address to Tony Trenerry, CPU, Eden Project, Bodelva, Cornwall, PL24 2SG. We recommend using FedEx to transport your pasties.
  • For more information on overseas entries, email alambourn@edenproject.com or ring +44 (0)1726 811957

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