Pasties

A pasty (pronounced "pass-tee") is a baked pastry, a traditional dish particularly associated with Cornwall, England. It is made by crimping and baking a filling, usually meat and vegetables, inside a pastry case.

Origin and History

The exact origin of the pasty is debated, but it is widely believed to have originated in Cornwall, where it was a staple food for tin miners. The thick crust served as a handle that the miners could hold, even with dirty hands, and then discard to avoid contaminating the filling. This protected the miners from arsenic and other contaminants found in the mines.

Construction and Ingredients

A traditional Cornish pasty typically contains beef, potatoes, swede (rutabaga), and onion, seasoned with salt and pepper. The ingredients are uncooked when placed inside the pastry. The pastry itself is usually made of shortcrust or rough puff pastry. The crimp is a distinctive feature and is traditionally located along one side of the pasty, though variations exist. The crimp serves to seal the filling and provide a robust edge for handling.

Regional Variations

While the Cornish pasty is the most well-known, pasties are found in various regions with different fillings. These variations reflect local ingredients and culinary traditions. Some pasties might include different meats, vegetables, or spices.

Legal Protection

The Cornish pasty has Protected Geographical Indication (PGI) status within the European Union and the United Kingdom. This means that to be sold as a "Cornish pasty," it must be made in Cornwall according to a specific recipe and method.

Cultural Significance

The pasty is deeply embedded in Cornish culture and identity. It is a symbol of Cornish heritage and is celebrated at festivals and events. The pasty has also spread with Cornish diaspora to other parts of the world, including the United States (particularly Michigan), Australia, and Mexico, where it has become a local delicacy.