Crisp firm to trial Cornish pasty flavour
It is for many the very flavour of Cornwall.
For generations the Cornish pasty has kept hunger at bay and is a major export.
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Now the iconic Westcountry snack is to be reinvented in crisp form in celebration of the miners' traditional lunch.
"Prop-a-tater" flavour will taste of potato and onion, a dash of black pepper and – controversially for the purists – carrot.
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Cornish Crisp Company bosses have agreed to develop the new flavour to sell at the Cornish Mining World Heritage Site.
A penny from each bag sold will go to the Cornish Mining World Heritage Site.
All donations will go towards helping protect and preserve the Cornish and West Devon mining landscape.
Sue Wolstenholme, managing director for The Cornish Crisp Company said: "The name Prop-a-tater links in with the mining heritage, our wonderful Cornish potatoes and it sounds good too."
Members of the public will be able to decide between two versions of the recipe, one of which simply has more black pepper than the other.
On Saturday, samples of each version will be available for the public to taste at the Cornish Mining Stand at the Cornish Pasty Festival in Redruth.
David Rutherford, from the Cornish Mining World Heritage Site, said: "We are delighted to be working with the Cornish Crisp Company to produce a new flavour of crisps."
If all goes according to plan, the crisps will go on sale in November.
Comments
by Lannwedhenek
Thursday, September 20 2012, 11:45AM
“"surely it's a given that crisps made of potato taste of potato? Also a distinct lack of any meat flavouring and as for carrots being used....these aren't pasty crisps at all are they?"
brilliant, more like mothers stew and new teddies flavour I bet.
Pasty ent got carrot in nor peas, nor curry, nor Stilton, nor any other such nonsense they'm a protected species
A proper Pasty is beef (The cut of beef used is generally skirt), onion, potato and swede in rough or flaked chunks along with some "light peppery" seasoning and a knob of clotted cream. all lovingly wrapped in Pastry by Cornish goddesses then cooked till golden and juicy. Bleddy ansum”
by RWhitehouse
Tuesday, September 18 2012, 11:58AM
“surely it's a given that crisps made of potato taste of potato? Also a distinct lack of any meat flavouring and as for carrots being used....these aren't pasty crisps at all are they?”
by Jo_Wood
Tuesday, September 18 2012, 9:59AM
“Yes - not sure about the carrot.
Why wouldn't one just eat a pasty...?”
by Big_Ger
Tuesday, September 18 2012, 9:41AM
“"Prop-a-tater" flavour will taste of potato and onion, a dash of black pepper and – controversially for the purists – carrot.
Something missing there I think!”