The Cornish Pasty
Six things you may not have known about the Cornish pasty:
1. They are considered bad luck by Cornish fishermen.
2. Miners’ wives would bake their husbands’ initials into the crust so the miners could tell them apart at lunchtime.
3. You can make pasties with two courses inside: savoury (meat and vegetables) and sweet (jam and fruit).
4. Their trademark wavy seam is called a “crimp”.
5. The thing that makes a Cornish pasty unique is that all the ingredients, whatever they are, must be cooked from raw.
6. The Cornish rugby team, hoist a giant plastic pasty over the bar and parade it around the pitch, whether home or away.
Image: Topfoto.co.uk
NOMINATION 1148 OF 1170
Because a well made Cornish pasty is about one of the most satisfying, completely delicious yet brilliantly simple things you could eat whilst enjoying your traditional English summer holiday in Cornwall. Best eaten with rolled up trouser legs in a stripy deckchair whilst fending off the seagulls. Knotted hankie optional!
Victoria
As a Cornishman I would say it is an icon of Cornwall, but not of England. Not only is it not something associated with England as a whole, I feel Cornwall is not part of England.
Jim
The Cornish pasty is, I am glad to say, Cornish from Kernow and is by no means an Icon or Portrait of England. Sorry to offend as I bear the English no ill will. But Cornwall and all things Cornish belong to us...especially the Cornish pasty hence its name.
Malcolm
