Originally a good, calorie-filled, transportable meal for hungry workers – possibly even the first real ‘convenience’ food – it would have contained cheap ingredients such as potato, swede and onion without the succulent meat that is included today. That came later as people became bigger meat eaters and pasties became more widely eaten.
It was the advent of Cornish mining in the 19th century that really brought the pasty into its own and made it an important part of the life of so many Cornish families. Pasties were taken down the mines by the adults and children who worked there; the shape and size made them ideal for carrying, and they became the staple for the daily ‘crib’ or ‘croust’ – Cornish dialect for a bite to eat, usually taken mid-morning. It is thought that the miners gave the pasty its distinctive D shape too – the crust became a handle, which was discarded to prevent contaminating the food with grubby, possibly arsenic-ridden hands. Others will dispute this, arguing that miners ate their pasties wrapped in muslin or paper bags so that they could enjoy every last bit, as we do today.
For many families, pasty-making was a daily task and recipes were passed from mothers to daughters, rarely written down. Producing a magic pasty takes a certain knack and many cooks take so much pride in theirs, that not many will share their recipes. Some have even been known to take them to the grave, refusing to pass them on even to their offspring.
Extract taken from the Great Cornish Food Book, published by Cornwall Food & Drink
FAQs
Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking. Crimping is one of the secrets to a true Cornish pasty. A good hand crimp is usually a sign of a good handmade pasty.
Is it illegal to call a Cornish pasty? ›
The Cornish pasty has been given protected status by the European Commission so no matter where it is made in order to be called a Cornish pasty it has to contain beef, onion, swede and salt and pepper and be crimped along the side not along the top.
What is the pasty controversy? ›
Opposition. In response to the ensuing row, a number of campaigns were launched in order to try to prevent the tax rise on the Cornish pasty. These ranged from The Sun's "Who VAT all the pies" campaign to an online petition set up by the Cornish Pasty Association entitled "Don't Tax My Pasty".
What was the original filling of a Cornish pasty? ›
The traditional recipe for the pasty filling is beef with potato, onion and swede, which when cooked together forms a rich gravy, all sealed in its own packet! As meat was much more expensive in the 17th and 18th centuries, its presence was scarce and so pasties traditionally contained much more vegetable than today.
What is a Cornish pasty called in America? ›
This made for a hearty yet portable meal for the miners. They're still very popular there, and you'll find them in every local bakery and community cookbook! American pasties are the American equivalent to Cornish pasties.
Why are there no carrots in Cornish pasties? ›
No debate here: carrots are "sacrilege" as the Cornish Pasty Association points out: the swede adds all the sweetness this dish needs. Older recipes tend to be vague on exact details but potatoes should be waxy, as the CPA makes clear, rather than the floury ones Mark Hix uses, so they keep their shape when cooked.
What is the difference between a pasty and a Cornish Pasty? ›
There will always be great debate about the origin of the pasty, but one easy way to detect the Devon pasty from the Cornish is that the Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semi-circular and side-crimped along the curve.
What does it mean when a girl is pasty? ›
adjective. informal + often disapproving. : having a face that looks pale and unhealthy.
Why are pasties bad for you? ›
Favourite treats from pasties to pork pies could pose a risk to health because they contain more than the safe daily allowance for fat, salt or sugar, a food expert has claimed.
What is the slang for a Cornish pasty? ›
The Oggy!, Oggy!, Oggy! is a traditional shout (which stems from 'hoggan') from the miners' wives or pasty sellers; it is a call to say the pasties are ready. In Cornish slang, Oggy is simply a pasty.
The Cornish pasty
Pasties went down the mines, across the fields and out to sea. Which is why they have the crimped edges so that the miners could hold onto them (there are no soap and basins down the mines!) The Cornish pasty's name came west of the Tamar, in the county of Cornwall.
What is the nickname for a Cornish pasty? ›
A pasty is known as a "tiddy oggy" when steak is replaced with an extra potato, "tiddy" meaning potato and "oggy" meaning pasty and was eaten when times were hard and expensive meat could not be afforded.
What is special about a Cornish pasty? ›
The Mighty Cornish Pasty
There must be at least 12.5% beef and 25% vegetables in the whole pasty. All the ingredients must be uncooked when the pasty is assembled and then slowly baked to develop all that famous Cornish pasty taste and succulence.
What is the fungus in the Cornish pasty? ›
Here's an ancient illustration of it where the pencil title calls it Boletus betulinus. I check the modern scientific name and it's apparently called Fomitopsis betulina now.
Why does a Cornish pasty have a crimped edge? ›
Pasties were made with a thick crimped edge along one side so the miners could use the crimp as a handle to hold on to while eating. The miners hand would often be covered in arsenic from the mine, so the miners would discard the handle when they were done.
What is the difference between a Cornish pasty and a normal pasty? ›
Some sources state that the difference between a Devon and a Cornish pasty is that a Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semicircular and side-crimped along the curve.
