“Every family has their own crimp” – Fisherman’s Friends: One and All
Scotland lies a long way from Cornwall, and yet the two very different areas share so much. Celtic roots, forgotten languages, and a certain disdain for their English neighbours are but a few.
Since moving the 600 or so miles from Cornwall to Scotland, the element that I miss the most is a proper Cornish pasty (pronounced past-ee. Not payst-ee, not payst-ree. Past-ee). And I mean proper – do not get me started on the Ginsters pasty. The closest ‘proper’ pasty experience most of us will have encountered is the wee stand at Edinburgh Waverly Station – but £6.79 for a “large” pasty that’s been sat out all day, with a load of food miles? You’re pulling my leg.
The proper pasty is a true symbol of Cornwall. Many families have their own recipes, passed down between generations and so vary in a wonderful representation of history and heritage.
It goes to show that a pasty is more than food – it’s a token of heritage. Pasties were established as a Cornish staple in the 16th and 17th centuries, eaten by poorer working families as the all-in-one pastry case cheaply fed a family. Tin miners (tin mining was a huge industry in Cornwall in the 1800s, the scars of which still decorate the countryside) would take the meal down below the depths of the earth to keep them going in the damp and cold tunnels. The ‘D’ shape was perfect, with the crust forming a perfect handle for grubby hands to grasp and then cast away. Down in Cornwall, a large Cornish pasty will now set you back somewhere between £3.50-5. Yes, it’s still not that cheap, but at least it’s the proper job.
What Makes a Proper Cornish Pasty?
A proper Cornish pasty has to be made in Cornwall. Yep – really. Pasties are protected by Geographic Indicators (GIs), sustaining regional food products and rural economies. To spot a proper pasty in the wild, look for the GI logo on the packaging – this helps to avoid the sale of inferior products (e.g., not proper pasties!). If in doubt, or if you spot a “Cornish” pasty without a GI, you can report it to the Cornish Pasty Association to help protect Cornish businesses and pasty authenticity.
The Cornish Pasty Association (CPA) protect the history, authenticity, tradition, and heritage of Cornish Pasties. If you’re interested, it is worth checking out their website as they have many wonderful resources on the values of the Cornish pasty.
A proper pasty, according to the CPA, contains:
- Roughly diced mince
- Potato
- Swede (turnip)
- Onion
- Salt and pepper seasoning
- At least 12.5% beef and 25% vegetables
- Shortcrust, rough puff, or puff pastry can be used, but it must be structurally integral
- It MUST be crimped. “If it’s not crimped, it’s not Cornish.”
So, why not make your own?
Well, obviously we aren’t in Cornwall, so it will never be a proper pasty. However, it will still taste pretty damn good and you can get those crimping skills mastered. Due to my rambling passion for the pasty, I can’t fit the recipe here – so visit the Cornish Pasty Association’s website and visit ‘make your own’ for a solid, traditional, proper job pasty recipe. Don’t worry – a crimping guide is there, too!
If you do make a batch, then please let me know – I do rather miss a good pasty.
Featured Image Credit: Pexels.com
Journalism student at the University of Stirling & BRAW Magazine editor 24/25 and 25/26 🙂
You can see my portfolio here: https://www.clippings.me/alicepollard
