Pastie

Pastie or pasty is a baked pastry, a traditional variety of which is particularly associated with Cornwall, the most Southwestern county in England. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.

History

The origins of the pastie are unclear, though there are many references to them throughout historical documents and fiction. The pastie is now popular worldwide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.

Preparation and Varieties

The traditional Cornish pastie, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the variety of fillings is vast and includes versions suitable for vegetarians.

Cultural Significance

The pastie has been a documented part of the British diet since the 13th Century, at this time being devoured by royalty. The pastie is perhaps most widely known as a 'working man's lunch', a hearty and portable meal that could be easily held in the hand and eaten without cutlery.

See Also

• Cornish cuisine
• British cuisine
• List of pastries
• Empanada