Inside The Factory: Pasties
Gregg Wallace is in Cornwall at an enormous bakery where they produce 180,000 Cornish pasties a day. He follows the production of the pastry snacks from the arrival of two tonnes of swedes right through to dispatch. Gregg learns that there are very specific rules to creating a Cornish pasty. They must be made in Cornwall, the filling can only contain onion, potato, swede, beef and some seasoning – and each ingredient must be cooked from raw within the pastry parcel.
Meanwhile, Cherry Healey is delving into the wonderful world of the onion.
Historian Ruth Goodman is debunking some common Cornish pasty myths
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