Hoggan

Hoggan is a traditional Cornish dish, often compared to a pasty. It is made by wrapping a filling of meat and vegetables in a dough casing, then baking it until golden brown. The hoggan is a staple of Cornish cuisine and has a rich history in the region.

History

The hoggan has been a part of Cornish culture for centuries. It was traditionally made by Cornish miners, who needed a hearty, portable meal that could be easily carried and eaten underground. The hoggan's thick, crimped crust served as a handle, allowing the miners to eat the filling without dirtying their hands.

Preparation

To prepare a hoggan, a dough is made from flour, water, and sometimes lard or butter. This dough is then rolled out and filled with a mixture of meat, usually beef or lamb, and vegetables such as potatoes, onions, and turnips. The dough is then folded over the filling and crimped along the edge to seal it. The hoggan is then baked until the crust is golden brown and the filling is cooked through.

Variations

There are many variations of the hoggan, reflecting the diverse culinary traditions of Cornwall. Some versions include fish or seafood, while others are vegetarian. There are also sweet versions of the hoggan, filled with fruit or jam.

Cultural Significance

The hoggan is more than just a meal in Cornwall; it is a symbol of Cornish identity and heritage. It is often served at festivals and celebrations, and there are even competitions to see who can make the best hoggan. The hoggan is also a popular dish in Cornish communities around the world, from Australia to the United States.

See Also

• Cornish pasty
• Cornish cuisine
• Cornish culture