The Cornish Pasty - a taste of Cornwall
from humble origins to a multi-million pound industry
Cornwall is the last county in the southwest of England. Most people local to Cornwall view themselves as Cornish rather than English. This peninsula on England’s Atlantic coast even has its own language.
It is now an area where every year, approximately five million visitors arrive, and many of them are concentrated in the few short weeks of summertime. With wonderful beaches, a great rocky coastline and surf for those who like it, there is little wonder that it is a popular destination. It has become so popular that cries for help are going out to see if the number of visitors can be better managed and reduced at peak times.
Today, though, I am writing about something else that Cornwall has become famous for, and that is the Cornish Pasty. This humble food item was designed for the tin miners for whom the pasty provided their energy for the hard toil down the mine. It is said that the thick, crimped crust was on it so they could hold the pasty with dirty hands and then throw the crust away.
A Cornish Pasty contains meat and vegetables, and each generation of Cornish people has had its own recipes. According to the website of the Cornish Pasty Association, the minimum amount of meat should be 12.5%, and the vegetables 25%.
Recipe: How to make a Cornish Pasty
There are plenty of places where you can buy one of the 120 million plus Cornish Pasties made daily. What, though, if you would like to make your own? Here is a step-by-step video guide.
If you can’t wait to make one, pop out to your local shop and grab one now. They are delicious hot or cold.
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I hope you have enjoyed reading this post, and I will be adding more regional recipes during the coming months. If you have a suggestion, please let me know in the comments.