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| Meat pasties must contain at least 12.5% of the total weight of the pasty, by law Meat Pie and Sausage Roll Regulations 1967. |
| * Pork, Mutton, Veal and Ham - total meat content 25% minimum. |
| * Steak and Kidney - total meat content 25% - Kidney 15-20% of total steak weight. |
| * Meat and potato pie and pasties - total meat content 25% refers to the raw meat before processing. |
| Pasties can be made using either a good short cold savoury paste or more generally today puff pastry, using scotch rough puff or three quarter puff. |
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