Cornish pasties
A Cornish pasty
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| Alternative names | Cornish pasty, pastie, British pasty, oggie, oggy, teddy oggie, tiddy oggin and others |
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| Course | Main |
| Place of origin | United Kingdom |
| Region or state | Often associated with Cornwall |
| Serving temperature | Hot or cold |
| Main ingredients | A pastry case with variable fillings, usually beef and vegetables |
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A pasty (/ˈpæsti/, Cornish: Pasti) is a baked pastry, a traditional variety of which is particularly associated with Cornwall, England, United Kingdom. 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.
The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall. It is regarded as the national dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made and some shops specialise in selling all sorts of pasties.
The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular worldwide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Argentina, Mexico, Ulster and elsewhere.
Despite the modern pasty's strong association with Cornwall, its exact origins are unclear. The English word "pasty" derives from Medieval French (O.Fr. paste from V.Lat pasta) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. Pasties have been mentioned in cookbooks throughout the ages. For example, the earliest version of Le Viandier (Old French) has been dated to around 1300 and contains several pasty recipes. In 1393, Le Menagier de Paris contains recipes for pasté with venison, veal, beef, or mutton.
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