As the name suggests, Cornish pasties have firm roots in Cornwall, but there are many versions inspired by the humble pasty that you will find across the UK. However, the Cornish Pasty Association states that there is only one way to make an authentic Cornish pasty. It's not just about getting the right quantities of ingredients, including beef skirt, which is the cut traditionally used for these savoury delights.

The Association states that in addition to the core five ingredients in a true Cornish pasty, "no meat other than beef, and no vegetables apart from those listed can be used in the filling." And yet, there's one hiccup some people get caught out by.

Some people confuse the swede/turnip for the wrong kind of root veggie, states the CPA.

They said: "The vegetable to use is the yellow-fleshed swede, not a white turnip. This is commonly known in Cornwall as the turnip.

"It’s also known as the yellow turnip or Swedish turnip in some places, and in North America, it is called rutabaga."

For the potatoes, a second early variety known as 'Maris Peer' is recommended for its firmness and waxiness; floury spuds disintegrate when cooked.

Classic Cornish pasties also contain onion in the filling, which is cooked at the same time as the beef.

This slow-baking method is another core value of the authentic recipe, and it works because beef skirt has no gristle and cooks in the same time frame as the veggies.

Any product sold using the Cornish pasty name must be produced west of the Tamar River in Cornwall. However, you can make them authentically at home for your own consumption.

The Cornish Pasty Association shares a simple recipe on its website. Shortcrust pastry is preferred, but rough puff is also an option.

Cornish pasty recipe

Ingredients

For shortcrust pastry:

• 500g strong bread flour
• 120g lard or white shortening
• 125g Cornish butter
• One tsp salt
• 175ml cold water

For the filling:

• 400g good-quality beef skirt, cut into cubes
• 300g potato, peeled and diced
• 150g swede/turnip, peeled and diced
• 150g onion, peeled and sliced
• Salt and pepper to taste (2:1 ratio)
• Beaten egg or milk to glaze

Method

Add salt to the flour in a large bowl. Rub in the fats until breadcrumb-like, then add water, and knead until elastic.

You will need to knead more than usual to give it strength, which is useful for holding the filling. Cover with plastic wrap and refrigerate for three hours, which is crucial for shaping.

Roll out the dough and cut into 20cm circles. Then, layer vegetables and meat, seasoning each layer with a good pinch of salt and a gentle sprinkle of pepper.

Fold and crimp edges, then glaze with beaten egg or egg-milk mix.

Bake at 165C (fan) for 50 to 55 minutes until golden.