All you need to know about a Cornish Pasty

Original Looe Bakery's Tonia Lewis gives her thoughts on the ever-popular and coveted Cornish Pasty!

Down here in Cornwall we all know why Cornish Pasties are so great! It's no secret. They're from Cornwall. Well, it's not quite that simple but the moniker certainly says a lot. The Bakery sells a whole range of pasties from the traditional to Steak & Stilton and lots of flavours in between, but to be called a Cornish Pasty, the Oggie has to include a certain number of ingredients and the pastry has to be folded correctly. It even has protected status under European Commission rules, granted in 2011 and there is a Cornish Pasty Association!

Originally developed in the late 16th/early 17th century Oggies were in effect portable lunches for farmers, fishermen and tin miners; hard-working individuals that couldn't return home for their midday sustenance. Their equally industrious spouses would be tasked with baking the pasties, individually identified with initials marked on the edge.

Miners reheated their pasties with a candle under a tin bucket, eating all the pasty apart from the crusts that were traditionally thrown to feed the 'knockers' - spirits in the mine who would warn miners of an imminent tunnel collapse by making knocking sounds.Good job too, because the miners would have probably poisoned themselves with the tin or copper dust covering their fingers!

Under the protected status Cornish pasties have to be made in Cornwall and must include: diced or minced beef, onion, potato and swede in rough chunks. Light pepper seasoning as well as the pastry crimped in a D shape are also musts! Other ingredients such as Lamb and Mint, Chicken Curry or Cheese and Marmite can be included in a pasty but only the traditional Cornish Pasty is the real deal. Come to Cornwall and taste the original Oggie, or let us deliver them direct to your door. You won't regret it!

#cornishpasty #cornishpasties

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