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 1138 OF 1160
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
The news about Cornish pasties being protected (hopefully) by the EU is no surprise. How can it be a pasty if it doesn't come from Cornwall?! I make my own pasties (and if you don't yet, there's a reasonable recipe at http://www.cornwallinformation.com/info/cornish-recipes.php) and they are fantastic.
Jim
Surely a British icon but hardly English, nothing compares to my late gran's pasties.....absolutely nothing!
Rob
