Paste (pasty)
Paste or Pasty is a type of baked pastry that is often associated with certain regions in the United Kingdom, particularly Cornwall. The pasty is a significant part of the culinary heritage of Cornwall, and it is traditionally filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga) and onion, seasoned with salt and pepper, and baked.
History[edit | edit source]
The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is believed to have been popularized by tin miners in Cornwall in the 17th and 18th centuries who found it convenient to carry and eat during their work.
Preparation and Varieties[edit | edit source]
The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, potato, swede and onion, with a light seasoning of salt and pepper, keeping a chunky texture. The ingredients are encased in a dough made from flour, water, and shortening then baked.
There are many variations of the pasty around the world due to the spread of Cornish miners, and variations in ingredients. This includes the Michigan pasty popular in the Upper Peninsula, and the Bridie in Scotland.
Cultural Significance[edit | edit source]
The pasty is now popular worldwide due to the spread of Cornish miners, and variations in ingredients. It is celebrated in the annual 'World Pasty Championships' in Cornwall, which attracts competitors from around the world.
See Also[edit | edit source]
| British cuisine |
|---|
| National cuisines |
| Regional cuisines |
| Overseas/Fusion cuisine |
| People |
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