A History of Cornish Pasties
Ever wondered about the history of your favourite lunchtime treat? Have a read of our blog to find out a few things you might not know about the Cornish Pasty…
The pasty was originally vegetarian
In its early stages the pasty would have been eaten by poor families, and it would be filled with the vegetables which were abundant here in the county. Meat would have been added later on in the eighteenth century.
The 18th Century takeaway
Towards the end of the 18th century, the Cornish pasty had become established as the staple diet of working men across Cornwall. This hand held quick fix for lunch was enjoyed by miners and farmworkers as it was easily transported and filling.
A meal in one
Encased in pastry, the contents were well insulated and the food would stay hot throughout the long and arduous days of their work. Inside, wholesome and hot vegetables, and later meat, would provide all the nutrition needed.
The Cornish Pasty Crust
Famously the crust, or crimped edge of the past, was used as a handle to hold the pasty with. Due to the arsenic levels present in many of the tin mines, this was previously discarded, and simply used as a handle, although these days many people revere this as the best bit!
Cock or hen crimp?
There are two main types of crimp, which are dependent on whether or not the person who hand crimped your pasty is left or right handed. Three of our 20 qualified pasty ‘crimpers’ are left handed, which means they produce a ‘cock’ pasty, as opposed to the more traditional ‘hen’.