Jake and his son Rocky undertook a school project to choose and cook an historical recipe and the results were pretty epic! Some photos to follow and a brief history of the pasty! (Surely you all know by now that we are obsessed with all things Cornish?)
The History of the Pasty
The pasty has been a documented part of the British diet since the 13th Century, at this time being devoured by the rich upper classes and royalty. The fillings were varied and rich; venison, beef, lamb and seafood like eels, flavoured with rich gravies and fruits. It wasn’t until the 17th and 18th centuries that the pasty was adopted by miners and farm workers in Cornwall as a means for providing themselves with easy, tasty and sustaining meals while they worked. And so the humble Cornish Pasty was born.
The wives of Cornish tin miners would lovingly prepare these all-in-one meals to provide sustenance for their spouses during their gruelling days down the dark, damp mines, working at such depths it wasn’t possible for them to surface at lunchtime. A typical pasty is simply a filling of choice sealed within a circle of pastry, one edge crimped into a thick crust . A good pasty could survive being dropped down a mine shaft! The crust served as a means of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning in particular, it was an essential part of the pasty.