First and first, you should be aware that what you get at a supermarket is not a genuine Cornish Pasty, which, as the name says, originates in Cornwall and is said to be around a thousand years old.
There is no other Cornish Pasty recognised by the Cornish people except from the one that is created on their narrow stretch of land.
Indeed, the European Union has granted this meal the designation of Protected Designation of Origin (PDO) label. This has enraged Cornish Pasty manufacturers who are located outside of Cornwall.
Because of the UK’s decision to leave the EU, they will no longer be able to trademark their products; therefore, if you want to make Cornish Pasties in Spain, you can now do so.
Cornish Pasties were considered to be the poor man’s food in the region, and were traditionally served to miners for lunch. At a time when there were no packages or plastic packaging, the meal, which was wrapped in pasty and cooked in the oven, served as an excellent packing solution.
The person who prepared the Cornish Pasty also inscribed the initials of the miner into the dough. Cornish pasties did not originally contain beef, as they do now; instead, they were made from a mixture of potatoes, turnips, and game whenever possible.
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They should not have carrots, despite the fact that carrots may currently be found in Cornish Pasties sold in stores. At one point, there was also a half-sweet, half-salty variant; the sweet form had dried fruit and cooked fruit, so a Cornish Pasty was actually a meal; the miner worked long hours and required a nutritious lunch, even if he didn’t have time to sit down at a table with his colleagues.
Also in Cornwall, there are several other forms of Cornish Pasty, albeit the standard shape is a D-shaped pastry. Immediately prior to baking, the filling is piped into a circle of shortcrust or puff pastry that has been folded in half.
Because of the exodus of miners from this area to other parts of the world, the Cornish Pasty has spread to other parts of the United Kingdom, Australia, the United States, New Zealand, and South Africa. In certain regions, the dish has evolved and has become a regional speciality. Pies travelled with Cornish workers to regions like Wisconsin and Michigan, where pasties are still eaten today, dating back to the nineteenth century. However, despite pasty’s widespread appeal in the New World, it is still considered an English dish.
In today’s world, Cornish pasty is known as “the national food of Cornwall,” and no trip to this region would be complete without a stop at one of the numerous traditional shops that offer hot or cold pasty in the region.
