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History of the Cornish Pasty
Mining in Cornwall dates back many centuries, however, the industry reached a peak in the 18th and 19th centuries. Miners and farmworkers took this portable, easy-to-eat convenience food to work with them because it was so well suited to the purpose. Its size and shape made it easy to carry, its pastry case insulated the contents and was durable enough to survive, while its wholesome, nourishing ingredients provided enough sustenance to see the workers through their long and arduous days. The crust of the pasty (crimped edge) was used as a handle which was then discarded due to the high levels of arsenic in many of the tin mines.
There is a wealth of historical evidence confirming the importance of the Cornish pasty as part of the county’s culinary heritage. The pasty became commonplace in the 16th and 17th centuries and really attained its true Cornish identity during the last 200 years.
Research has shown that the associations between the pasty and Cornwall are as strong today as 200 years ago, both inside the county and beyond. Tourists have been visiting Cornwall since the development of railway links into the county, leading to the Cornish pasty becoming an integral part of the visitors’ experience.
What is a genuine Cornish pasty?
A genuine Cornish pasty has a distinctive ‘D’ shape and is crimped on one side, never on top. The filling for the pasty is made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede or turnip, potato and onion with a light seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking. The whole pasty is slow-baked to ensure that flavours from the raw ingredients are maximised. No artificial flavourings or additives must be used. And, perhaps most importantly, it must be made in Cornwall.
