A Brief History of the Cornish Pasty

There are hundreds of stories about the evolution of the pasty’s shape, with the most popular being that the D-shape enabled tin miners to re-heat them underground as well as eat them safely.

The crust (crimped edge) was used as a handle, which was then discarded, due to the high levels of arsenic in many of the mines.
In the 1860s records show that children employed in the mines also took pasties with them as part of their crib or croust (snack or lunch). Later historical records also show that schools evolved elaborate systems for re-heating pasties brought by the pupils’ for their lunch.
By early 20th century the Cornish pasty was mass-produced throughout the county as a basic food for farm workers and miners.
 
The Cornish pasty’s recipe has a 200-year continuity that is unique. Recipes were handed down from generation to generation, often by word of mouth, rarely written down and because they were made almost every day, pasties formed a key part of local life and traditions. Young girls were often made to practice their crimping techniques using plasticine before being allowed to work with pastry. Even allowing for minor variations across the county, from parish to parish, it is the concept and the cultural ideal that epitomise the importance of the Cornish Pasty and its enduring links to the county.

 

 

For more information about Cornish Pasties see Stephen Hall’s book, The Cornish Pasty, published by Agre (www.agrebooks.co.uk/pasty.htm )

Pasty Recipes
Although the modern Cornish Pasty appears in many different forms, a genuine, traditional Cornish pasty will be made using only raw beef, swede (or turnip as it is sometimes called), potatoes and onions. Crimping is usually, but not always, on the side of the pasty.