New Pictures Row breaks out among pasty fans after a bakery unveils a new VEGAN version

Opinion has been divided in the West County after a Cornish bakery unveiled a vegan version of the traditional pasty. 

The Cornish Vegan Pasty Company has created a range of palm oil, egg, meat and dairy-free pasties, substituting the classic ingredients for seitan, soybeans and vegan cheese. 

But while vegans are hailing the ethical pasties, traditionalists have claimed their 'forefathers and mother’s would be spinning in their graves.'

Sam Grady from the Cornish Vegan Pasty Company (right) with her meat and dairy free recipe

Protected food name: Cornish pasty (PGI) 

In 2002, Cornish pasties were granted protected geographical indication status, meaning only a pasty made the traditional way in Cornwall could be called a Cornish Pasty. 

PGI stands for Protected Geographical Indication. 

It is a European Union framework that gives legal protection to the name Cornish Pasty and stops inferior products being passed off as genuine Cornish pasties. 

Sam Grady, from the Saint Agnes based Cornish Vegan Pasty Company, created the pasties without the traditional steak filling, and egg and milk glaze.

Ms Grady said: 'I started the company in 2016 when I realised there wasn't much out there for vegans apart from a bland trio of veg.

'Most pasty companies have upped their game when it comes to a vegan offering since then but we're the only one rivalling the traditional pasty for flavour.'

Ms Grady's pasties contain the potato, onion and swede, but the chunks of steak have been replaced with meat alternative, seitan - made from wheat gluten and water.

The Vegan Pasty Company has already built a loyal following of fans impressed with its cruelty-free offerings.

But some locals remain unimpressed. 

A spokesman for the Cornish Pasty Association told MailOnline: 'The Cornish Pasty PGI is very clear that any pasty being sold as a Cornish pasty and using that name must be made to the specified recipe.  

The vegan pasties have divided opinion online - with some applauding the move and others preferring the traditional steak recipe 

The Cornish Pasty 

The Cornish pasty is a savoury ‘D’ shaped pasty which is filled with beef, vegetables and seasonings.  

The pastry can be shortcrust, rough puff or puff depending on the bakers’ individual recipe, and can be glazed using a glaze based on components of milk or egg or both, which will provide its golden colour. 

 The mandatory filling ingredients for Cornish pasties are sliced or diced potato, swede, onion (vegetable content must not be less than 25% of the whole pasty) and diced or minced beef (meat content must not be less than 12.5% of the whole pasty), with seasoning to taste, primarily salt and pepper. 

The listed mandatory filling ingredients must be uncooked at the time of sealing the product. 

Any product sold using the Cornish pasty name must be produced west of the Tamar, in the county of Cornwall. 

'However, the Cornish Pasty Association is well aware that many other varieties of pasty are available, indeed most of our members make other pasties including some delicious vegan options. 

'The Association would only be concerned if one of these alternative pasties was being sold using the Cornish pasty name or passing itself off as a Cornish pasty.'

Marion Symonds, 50, owner of the Portreath Bakery and 'international ambassador of the pasty', said: 'It can't be called a Cornish pasty if it's vegan, because it's not a Cornish pasty.

'It's traditionally made with pastry, swede and steak - it must have those ingredients in.

'They can call it a vegan pasty but it can't be called a Cornish pasty. 

'I make vegan pasties, but they're not Cornish pasties.'  

Ben Paul wrote on Facebook: 'Eat whatever you like, but don't call it what it isn't. If its vegan, it ain't steak. If its steak, it ain't vegan!'

And Anthony Martin said: 'They can keep it, it's not traditional or Cornish, leave our food alone!'

Malcolm Martyn wrote: 'It's not traditional steak if there is no b****y steak in it.

'It's minced potato peelings, fungus and Quorn pasty. Our forefathers and mother's spinning in their graves' 

Sustenance for the miners with a ring to protect arsenic-covered hands: The history of the pasty

Cornish miners stopping for a pasty at lunch as they dug for tin in the 1890s

A wealth of historical evidence confirms the importance of the Cornish pasty as part of the county’s culinary heritage, with some of the first references appearing during the 14th Century, during the reign of Edward III. 

The Oxford English Dictionary suggests that pasty was identified in around 1300. 

The word pasty comes from the Medieval French Paste or Pasta, a pie containing what ever ingredients you desire without a dish. 

The pasty has been mentioned in cookbooks across the centuries, the earliest being 1393. 

The advent of Cornish mining in the 19th century cemented the pasty as an integral part of the Cornish diet.   

It is thought that the miners gave the pasty its distinctive D shape – the crust became a handle, which was discarded to prevent contaminating the food with grubby, arsenic-ridden hands. 

Source: Cornish Pasty Association  

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News Photo Row breaks out among pasty fans after a bakery unveils a new VEGAN version
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