0:00:05 > 0:00:08This is Blue Peter, but mini.
0:00:08 > 0:00:12Expect epic adventures, bakes, makes, badges, pets,
0:00:12 > 0:00:15presenters and your post.
0:00:15 > 0:00:19We've only got five minutes, so get ready for your Blue Peter adventure.
0:00:19 > 0:00:21This is the Eden Project,
0:00:21 > 0:00:25home to one of the world's largest indoor rainforests.
0:00:25 > 0:00:26It is quite simply stunning.
0:00:26 > 0:00:29Even the Latin names for these plants are incredible and beautiful.
0:00:29 > 0:00:31Look at this - Simmondsia chinensis.
0:00:31 > 0:00:33It just sounds beautiful, doesn't it?
0:00:33 > 0:00:36But if you want to see something really exotic, take a look at this.
0:00:36 > 0:00:38This is...
0:00:38 > 0:00:40The Cornishius pastius.
0:00:40 > 0:00:42That's the real reason we're here today.
0:00:44 > 0:00:47Oh, yes, because I'm not here to see the stunning plant life.
0:00:47 > 0:00:50Oh, no - I'm here because this place also hosts
0:00:50 > 0:00:52the World Pasty Championships,
0:00:52 > 0:00:55and this year, they have a new challenger.
0:00:55 > 0:00:57Me.
0:00:57 > 0:00:59I'm going to be entering the competition
0:00:59 > 0:01:02and trying to create a prize-winning Cornish pasty,
0:01:02 > 0:01:05but I don't know the first thing about making these famous treats.
0:01:05 > 0:01:10Luckily, though, Jake, Naomi and last year's junior champ Jack do.
0:01:10 > 0:01:12Let's talk about what makes the perfect pasty.
0:01:12 > 0:01:13Jack, what do you think?
0:01:13 > 0:01:16Well, you need to have fresh, home-grown ingredients, if you can.
0:01:16 > 0:01:20But they need to be, like, perfect.
0:01:20 > 0:01:21Use good ingredients in your pasty - OK.
0:01:21 > 0:01:23Then, Jake, what would you say is important?
0:01:23 > 0:01:27Well, you've got to make sure it tastes good and not just looks good.
0:01:27 > 0:01:30These guys take this seriously - but who can blame them?
0:01:30 > 0:01:33The iconic Cornish pasty is a little piece of history.
0:01:33 > 0:01:35They were created hundreds of years ago
0:01:35 > 0:01:37for those working underground in the mines of Cornwall.
0:01:37 > 0:01:41Their unusual crimped crust gave the miners something to hold on to,
0:01:41 > 0:01:43without getting their lunch dirty.
0:01:44 > 0:01:46Well, I think it's time to get cracking,
0:01:46 > 0:01:49so if I get some pastry - here's one I made earlier...
0:01:51 > 0:01:53- Doesn't look like a Cornish pasty yet, does it?- No.
0:01:53 > 0:01:58You need to roll it to about 25 to 30 centimetres.
0:01:58 > 0:02:00What sort of shape am I going for?
0:02:00 > 0:02:02- A circle.- A circle. OK.
0:02:02 > 0:02:06For the filling, in goes potato, swede, onion, beef
0:02:06 > 0:02:08and Jack's special secret ingredient -
0:02:08 > 0:02:10clotted cream.
0:02:10 > 0:02:11Wait - what?
0:02:11 > 0:02:13What the clotted cream does is,
0:02:13 > 0:02:16it makes a sort of gravy in the pasty.
0:02:16 > 0:02:18I'll have to trust you on this one, Jack.
0:02:18 > 0:02:20The ingredients are then placed onto the rolled pastry,
0:02:20 > 0:02:23which is folded, ready for crimping.
0:02:23 > 0:02:27You have to start from the right side,
0:02:27 > 0:02:31and then keep on folding in a triangle, like that.
0:02:31 > 0:02:34It's this folding of the edge, called crimping,
0:02:34 > 0:02:38that seals the filling in and makes the pasty unique.
0:02:38 > 0:02:39Wow - that's my first-ever pasty.
0:02:39 > 0:02:42- Can't eat it now, though, can we? - No.- We need to put it in the oven.
0:02:42 > 0:02:4655 minutes in the oven, and that's my traditional Cornish entry done.
0:02:46 > 0:02:49I'd also entered into the Open Savoury category.
0:02:49 > 0:02:51That means I can make another pasty,
0:02:51 > 0:02:53which gives me another shot to win the competition,
0:02:53 > 0:02:56and, also, I don't have to do the traditional food inside it.
0:02:56 > 0:02:57I can make anything I want.
0:02:57 > 0:02:59So I'm going to make steak and blue cheese,
0:02:59 > 0:03:01which is a match made in heaven.
0:03:01 > 0:03:04So I'm adding blue cheese to your classic recipe...
0:03:05 > 0:03:08..and a cheeky BP badge on top, obvs.
0:03:08 > 0:03:11Next stop, competition time.
0:03:15 > 0:03:17There are literally hundreds of pasties here,
0:03:17 > 0:03:19and the competition is tough.
0:03:19 > 0:03:21When I come to submit my crimped creations,
0:03:21 > 0:03:25I realise the rules on entering are even tougher.
0:03:25 > 0:03:27OK, so, for the Cornish pasty,
0:03:27 > 0:03:28are you a professional baker or cook?
0:03:28 > 0:03:31- No.- Does it have beef, potato, onion or swedes?
0:03:31 > 0:03:33- Yes.- Perfect. Is it side-crimped?
0:03:33 > 0:03:35- Yes.- Is it made in Cornwall?
0:03:35 > 0:03:38- Yes.- OK, perfect. So, you've passed that one.
0:03:38 > 0:03:40- Brilliant. Thank you very much. - Thank you.- This is exciting.
0:03:40 > 0:03:43Jake, Naomi and Jack also get their entries in,
0:03:43 > 0:03:46meaning all that's left is for me to pop mine on display.
0:03:46 > 0:03:48There you go.
0:03:48 > 0:03:50Mine, for sure, look very different.
0:03:50 > 0:03:51No-one is going to miss this.
0:03:51 > 0:03:54From space, actually - look how big that is.
0:03:54 > 0:03:57I've got my savoury and I've got my traditional.
0:03:57 > 0:03:58And while we're being traditional,
0:03:58 > 0:04:00why not stick a Blue Peter flag in there as well?
0:04:00 > 0:04:04So that everyone knows just how good a chef I am.
0:04:07 > 0:04:09The judges will score each pasty out of 100,
0:04:09 > 0:04:12so, as we await the results, I want to know what these guys
0:04:12 > 0:04:15with a passion for pastry think of my efforts.
0:04:15 > 0:04:17Hello, junior judges.
0:04:17 > 0:04:18- ALL:- Hello!
0:04:18 > 0:04:21So, here is a pasty that's been made by me.
0:04:21 > 0:04:24It's my first time, so be nice.
0:04:24 > 0:04:27The score is out of 100. Take a piece and see what you think.
0:04:32 > 0:04:34So if you were going to give me a score out of 100, what would it be?
0:04:34 > 0:04:36- 100.- OK.
0:04:36 > 0:04:38- 1,000!- 1,000 out of 100? That's a good score.
0:04:38 > 0:04:39Thank you for trying them.
0:04:39 > 0:04:41Shall I see if anyone else wants to try them?
0:04:41 > 0:04:43- Can I take another one? - You want another one?
0:04:43 > 0:04:44- Really? It's that good?- Yeah.
0:04:44 > 0:04:47Sadly, though, these guys don't actually decide the competition,
0:04:47 > 0:04:50so it's time to find out how I've done.
0:04:50 > 0:04:51Has he done it?
0:04:51 > 0:04:53Cue the tension music.
0:04:53 > 0:04:57The winner of the Open Savoury Pasty Amateur is...
0:04:57 > 0:04:59Don McKeever.
0:04:59 > 0:05:04Right - so maybe the steak and Stilton wasn't my best idea.
0:05:04 > 0:05:07But I've still got my traditional Cornish - come on!
0:05:07 > 0:05:09And the winner is...
0:05:09 > 0:05:11Vanessa Farr.
0:05:11 > 0:05:13Oh, well. Better luck next time.
0:05:13 > 0:05:15You can't win them all.
0:05:15 > 0:05:17But Naomi and Jack both get third place in their categories.
0:05:17 > 0:05:19What an effort!
0:05:19 > 0:05:24And as the pastry dust settles, I get my scores from the judges.
0:05:24 > 0:05:25I got a total of 38 out of 100.
0:05:25 > 0:05:28That was for my savoury one, the steak and cheese,
0:05:28 > 0:05:31which I thought, actually, was the worst one.
0:05:31 > 0:05:33Underneath that, we've got the traditional pasty.
0:05:33 > 0:05:35I got 48/100. That's not too bad.
0:05:35 > 0:05:37OK, I take it on board.
0:05:37 > 0:05:39I'm not the best pasty maker in the world.
0:05:39 > 0:05:41But what I have done is enjoyed myself -
0:05:41 > 0:05:45not just the tasting and the cooking, but the learning.
0:05:45 > 0:05:48And who knows what's going to happen next year?
0:05:48 > 0:05:49I'll be back.
0:05:49 > 0:05:52Join in every Thursday on CBBC.