Pasty

{{Short description|Pastry filled with meat or vegetables}} {{About|the baked pie|the fried pie or pastry|Pastie|other uses|Pasty (disambiguation)}} {{Distinguish|Pastry}} {{Good article}} {{Use British English|date=January 2013}} {{Use dmy dates|date=February 2024}} {{Infobox food | name = Pasty | image = File:Cornish Pasty (cropped).jpeg | caption = A Cornish pasty | country = England | region = Cornwall, Devon | creator = | course = Main, snack | served = | main_ingredient = A pastry case traditionally filled with beef skirt, potato, swede and onion | variations = N/A | other = }}

A '''pasty''' ({{IPAc-en|ˈ|p|æ|s|t|i}}<ref>Oxford Learner's Dictionaries, s.v. [https://www.oxfordlearnersdictionaries.com/us/definition/english/pasty1?q=pasty "pasty"] {{Webarchive|url=https://web.archive.org/web/20210309055935/https://www.oxfordlearnersdictionaries.com/us/definition/english/pasty1?q=pasty |date=9 March 2021 }}.</ref>) is a British baked turnover pastry, a variety of which is particularly associated with Cornwall and Devon but has spread all over the United Kingdom and elsewhere through the Cornish diaspora.<ref>{{cite web|last=Bamford |date=9 April 2019|first=Vince|title=Cornish pasty is UK's most recognised PGI product|url=https://bakeryinfo.co.uk/finished-goods/cornish-pasty-is-uks-most-recognised-pgi-product/626087.article|access-date=19 July 2021|website=British Baker|archive-date=21 July 2021|archive-url=https://web.archive.org/web/20210721030424/https://bakeryinfo.co.uk/finished-goods/cornish-pasty-is-uks-most-recognised-pgi-product/626087.article|url-status=live}}</ref><ref>{{Cite web|title=History of the Cornish Pasty|url=https://www.historic-uk.com/CultureUK/The-Cornish-Pasty/|access-date=19 July 2021|website=Historic UK|language=en-GB|archive-date=1 November 2021|archive-url=https://web.archive.org/web/20211101114803/https://www.historic-uk.com/CultureUK/The-Cornish-Pasty/|url-status=live}}</ref> It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.

The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe,<ref name=L193 /> is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular worldwide because of the spread of Cornish miners and sailors from across Cornwall, and variations can be found in Australia, Mexico, the United States, Ulster and elsewhere.

==History== thumb|upright|An old postcard from Cornwall showing a partly eaten pasty

Despite the modern pasty's strong association with Cornwall, its origins are unclear. The English word "pasty" derives from Medieval French (O.Fr. ''paste'' from V.Lat ''pasta''<ref>{{cite web|url=http://www.etymonline.com/index.php?allowed_in_frame=0&search=pasty&searchmode=none|title=Online Etymology Dictionary|website=www.etymonline.com|access-date=31 December 2012|archive-date=8 November 2016|archive-url=https://web.archive.org/web/20161108155701/http://www.etymonline.com/index.php?allowed_in_frame=0&search=pasty&searchmode=none|url-status=live}}</ref>) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish.<ref>{{cite web|last=Cambridge Dictionaries Online|title=Pasty|url=http://dictionary.cambridge.org/dictionary/british/pasty_1?q=pasty+|access-date=14 June 2012|archive-date=26 August 2014|archive-url=https://web.archive.org/web/20140826120604/http://dictionary.cambridge.org/dictionary/british/pasty_1?q=pasty+|url-status=live}}</ref> In 1393, ''Le Ménagier de Paris'' contains recipes for ''pasté'' with venison, veal, beef or mutton.<ref>{{cite book|title=The Goodman of Paris|date=c. 1393|url=http://franiccolo.home.mindspring.com/olde_eng_fest_recipes.html|url-status=dead|archive-url=https://web.archive.org/web/20090216010129/http://franiccolo.home.mindspring.com/olde_eng_fest_recipes.html|archive-date=16 February 2009}}</ref>

Other early references to pasties include a charter that was granted by King John of England to the town of Great Yarmouth in 1208. The town was bound to send to the sheriffs of Norwich every year one hundred herrings, baked in twenty four pasties, which the sheriffs delivered to the lord of the manor of East Carlton who then conveyed them to the king.<ref>{{cite book|last=Nuttall|first=P Austin|title=A classical and archæological dictionary of the manners, customs, laws, institutions, arts, etc. of the celebrated nations of antiquity, and of the middle ages|year=1840 |location=London|page=555 |publisher=Whittaker and Company|url=https://books.google.com/books?id=V-gDAAAAQAAJ&dq=Yarmouth+pasties&pg=PA555|access-date=23 March 2023|archive-date=4 April 2023|archive-url=https://web.archive.org/web/20230404115121/https://books.google.com/books?id=V-gDAAAAQAAJ&dq=Yarmouth+pasties&pg=PA555|url-status=live}}</ref> Around the same time, 13th-century chronicler Matthew Paris wrote of the monks of St Albans Abbey "according to their custom, lived upon pasties of flesh-meat".<ref>{{cite book|last=Brayley|first=Edward Wedlake|author-link=Edward Wedlake Brayley |title=The Beauties of England and Wales, Or Delineations, Topographical, Historical and Descriptive|volume=VII (Hertford, Huntingdon and Kent)|publisher=Thomas Maiden|location=London|year=1808|page=40|url=https://books.google.com/books?id=nd0uAAAAMAAJ&dq=st+alban%27s+abbey+pasties&pg=PA40|access-date=23 March 2023|archive-date=7 April 2023|archive-url=https://web.archive.org/web/20230407152115/https://books.google.com/books?id=nd0uAAAAMAAJ&dq=st+alban%27s+abbey+pasties&pg=PA40 |url-status=live}}</ref> In 1465, 5,500 venison pasties were served at the installation feast of George Neville, archbishop of York and chancellor of England.<ref>{{cite book|title=Encyclopædia Britannica 1823 vol VIII |year=1823 |page=585 |url=https://books.google.com/books?id=JMknAAAAMAAJ&dq=Matthew+Paris+pasty&pg=PA585|publisher=Printed for Archibald Constable and Company|access-date=23 March 2023|archive-date=5 April 2023|archive-url=https://web.archive.org/web/20230405004438/https://books.google.com/books?id=JMknAAAAMAAJ&dq=Matthew+Paris+pasty&pg=PA585|url-status=live}}</ref> The earliest reference for a pasty in Devon or Cornwall can be found in Plymouth city records of 1509/10, which describe "Itm for the cooke is labor to make the pasties 10d".<ref>{{cite news |url=http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/6144460.stm|title=Devon invented the Cornish pasty|publisher=BBC|date=13 November 2006|access-date=21 February 2019|archive-date=4 May 2020|archive-url=https://web.archive.org/web/20200504203005/http://news.bbc.co.uk/2/hi/uk_news/england/cornwall/6144460.stm|url-status=live}}</ref> They were even eaten by royalty, as a letter from a baker to Henry VIII's third wife Jane Seymour confirms: "...hope this pasty reaches you in better condition than the last one ...".<ref>{{cite news |url=https://www.theguardian.com/lifeandstyle/2001/apr/21/foodanddrink.features31 |title=A short history of ... Cornish pasties | Life and style | The Observer |newspaper=The Guardian |date=21 April 2001 |access-date=14 August 2009 |location=London |first=Eric |last=Shackle |archive-date=9 May 2014 |archive-url=https://web.archive.org/web/20140509235040/http://www.theguardian.com/lifeandstyle/2001/apr/21/foodanddrink.features31 |url-status=live }}</ref> In his diaries written in the mid-17th century, Samuel Pepys makes several references to his consumption of pasties, for instance "dined at Sir W. Pen's ... on a damned venison pasty, that stunk like a devil",<ref>{{cite web|url=http://www.pepysdiary.com/archive/1667/08/01/|title=Thursday 1 August 1667|work=The Diary of Samuel Pepys|date=August 2010 |publisher=Phil Gyford|access-date=1 September 2011|archive-date=19 January 2012|archive-url=https://web.archive.org/web/20120119151203/http://www.pepysdiary.com/archive/1667/08/01/|url-status=live}}</ref> but after this period the use of the word outside Devon and Cornwall declined.<ref name="mason & brown">{{cite book | title=From Bath Chaps to Bara Brith: The Taste of South West Britain |author1=Laura Mason |author2=Catherine Brown |name-list-style=amp | year=2007 | publisher=Harper Press | pages=32–33 | isbn=978-0-7524-4742-1}}</ref>

In contrast to its earlier place amongst the wealthy, during the 17th and 18th centuries, the pasty became popular with working people in Cornwall and west Devon, where tin miners and others adopted it because of its unique shape, forming a complete meal that could be carried easily and eaten without cutlery.<ref>{{cite book | title=Cornish Saints & Sinners | author=Harris, J Henry | year=2009 | publisher=Wildside Press LLC | page=195 | isbn=9781434453679 | url=https://books.google.com/books?id=ZRDxG44Thg4C&pg=PA195}}</ref><ref>{{cite news | url=https://www.telegraph.co.uk/news/uknews/2460056/The-history-of-the-Cornish-pasty.html |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/news/uknews/2460056/The-history-of-the-Cornish-pasty.html |archive-date=12 January 2022 |url-access=subscription |url-status=live | title=The History of the Cornish Pasty | access-date=2 March 2011 | author=Devlin, Kate | date=25 July 2008 | newspaper=The Daily Telegraph}}{{cbignore}}</ref><ref name="grigson" /> In a mine, the pasty's dense, folded pastry could stay warm for several hours, and if it did get cold, it could easily be warmed on a shovel over a candle.<ref name="context" />

Side-crimped pasties gave rise to the suggestion that the miner might have eaten the pasty holding the thick edge of pastry, which was later discarded, thereby ensuring that dirty fingers (possibly including traces of arsenic) did not touch the food or mouth.<ref name="DEFRA" /> However, many old photographs show that pasties were wrapped in bags made of paper or muslin and were eaten from end to end;<ref>{{cite book|last=Mansfield|first=Emma|title=The Little Book of the Pasty|year=2011|publisher=Lovely Little Books|location=Cornwall|isbn=978-1-906771-28-7|page=101}}</ref> according to the earliest Cornish recipe book, published in 1929, this is "the true Cornish way" to eat a pasty.<ref name=CRAM>{{cite book|title=Cornish Recipes: Ancient and Modern|author= Martin, Edith|publisher=A. W. Jordan|location=Truro|year=1929}}</ref> Another theory suggests that pasties were marked at one end with an initial and then eaten from the other end so that if not finished in one sitting, they could easily be reclaimed by their owners.<ref name="context">{{cite web|title=History of the Pasty|author1=Miller, Luke|author2=Westergren, Marc|work=The Cultural Context of the Pasty"|publisher=Michigan Technological University|access-date=13 March 2006|url=http://www.hu.mtu.edu/vup/pasty/history.htm|archive-date=4 December 2012|archive-url=https://web.archive.org/web/20121204012802/http://www.hu.mtu.edu/vup/pasty/history.htm|url-status=live}}</ref>

==Cornish pasty== [[File:Cornish pasties at Cornish bakehouse.jpg|thumb|right|Cornish pasties at Cornish bakehouse in Bath]]

The pasty is regarded as the national dish of Cornwall,<ref>{{Cite book |url=https://books.google.com/books?id=laCwd7DBKoYC&dq=cornwall+%22national+dish%22&pg=PA127 |title=Robert A. Georges and Michael Owen Jones, ''Folkloristics: an introduction'', Indiana University Press, 1995, pp. 127–128 |isbn=0-253-32934-5 |access-date=16 March 2023 |archive-date=7 April 2023 |archive-url=https://web.archive.org/web/20230407152113/https://books.google.com/books?id=laCwd7DBKoYC&dq=cornwall+%22national+dish%22&pg=PA127 |url-status=live |last1=Georges |first1=Robert A. |last2=Jones |first2=Michael Owen |date=24 March 1995 |publisher=Indiana University Press }}</ref><ref>{{Cite web |url=https://books.google.com/books?id=TcfXAAAAMAAJ&q=cornwall+%22national+dish%22 |title=J. W. Lambert, ''Cornwall'', Harmondsworth: Penguin Books, 1945, p. 38 |date=24 March 2024 |access-date=15 November 2016 |archive-date=7 April 2023 |archive-url=https://web.archive.org/web/20230407152118/https://books.google.com/books?id=TcfXAAAAMAAJ&q=cornwall+%22national+dish%22 |url-status=live }}</ref><ref>[https://web.archive.org/web/20121106110339/http://www.highbeam.com/doc/1P2-25931126.html The West Briton, ''Commercial pasty companies are failing our Cornish national dish'', 23 September 2010]</ref> and an early reference is from a New Zealand newspaper:{{blockquote|In Cornwall, there is a common practice among those cottagers who bake at home of making little pasties for the dinners of those who may be working at a distance in the fields. They will last the whole week, and are made of any kind of meat or fruit, rolled up in a paste made of flour and suet or lard. A couple of ounces of bacon and half a-pound of raw potatoes, both thinly sliced and slightly seasoned, will be found sufficient for the meal. The pasty can be carried in the man's pocket.|''The Nelson Examiner and New Zealand Chronicle''| 10 June 1843<ref name="NEM obit">{{cite news |title=Hints to Labourers |url=https://paperspast.natlib.govt.nz/newspapers/NENZC18430610.2.11 |access-date=12 April 2020 |work=The Nelson Examiner and New Zealand Chronicle |volume=II |issue=66 |date=10 June 1843 |page=264 |archive-date=11 April 2020 |archive-url=https://web.archive.org/web/20200411205543/https://paperspast.natlib.govt.nz/newspapers/NENZC18430610.2.11 |url-status=live }}</ref>}} The term "Cornish pasty" has been in use since at least the early 1860s:{{blockquote|The Cornish pasty, which so admirably comprises a dinner in itself—meat, potatoes, and other good things well cooked and made up into so portable a form—was a subject of much admiration, and reminded me of the old coaching days, when I secured a pasty at Bodmin in order to take it home to my cook, that it might be dissected and serve as a pattern for Cornish pasties in quite another part of the country.|Henry H. Vivian|account in the journal of the Cambrian Archaeological Association, 1862<ref>{{cite journal |first=H. Hussey|last=Vivian|author-link=Henry Vivian, 1st Baron Swansea |title=Thursday August 28th. Evening Meeting |journal=Archaeologia Cambrensis|publisher=J. Russell Smith|location=London |volume=VIII. Third series|page=329|year=1862 |url=https://books.google.com/books?id=_I4bAQAAIAAJ&pg=PA329 |access-date=7 September 2015}}</ref>}}

{{Blockquote|Cornish pasties are very popular with the working classes in this neighbourhood, and have lately been successfully introduced into some parts of Devonshire. They are made of small pieces of beef, and thin slices of potato, highly peppered, and enclosed in wrappers of paste.|James Orchard Halliwell|''Rambles in Western Cornwall by the Footsteps of the Giants'', 1861<ref>{{cite book|first=James Orchard |last=Halliwell |author-link=James Halliwell-Phillipps |title=Rambles in Western Cornwall by the Footsteps of the Giants: With Notes on the Celtic Remains of the Land's End District and the Islands of Scilly |publisher=John Russell Smith |location=London |page=40 [https://archive.org/details/ramblesinwestern00halluoft/page/40 40] |year=1861 |url=https://archive.org/details/ramblesinwestern00halluoft|quote=potatoe. |access-date=11 September 2015}}</ref>}}

By the late 19th century, national cookery schools began to teach their pupils to create their own version of a "Cornish pasty" that was smaller and was to be eaten as an "economical savoury nibble for polite middle-class Victorians".<ref>[http://www.cornishman.co.uk/Food-historian-says-Cornish-did-invent-Cornish/story-27700083-detail/story.html#ixzz3kFG6UW7x "Food historian says the Cornish did not invent the 'Cornish pasty'", ''The Cornishman'', 29 August 2015] {{webarchive|url=https://web.archive.org/web/20150923210539/http://www.cornishman.co.uk/Food-historian-says-Cornish-did-invent-Cornish/story-27700083-detail/story.html |date=23 September 2015 }}</ref><ref>{{cite news |title=Chats with Housekeepers - Cornish Pasties |last=Browne|first=Phyllis |work=The Newcastle Weekly Courant|location=Newcastle-upon-Tyne |date=4 October 1890}}</ref><ref>{{cite news|url=https://www.bbc.co.uk/news/av/uk-34132576|title=Cornish pasties: Historian questions origin|date=2 September 2015|work=BBC News|access-date=22 June 2018|archive-date=29 October 2018|archive-url=https://web.archive.org/web/20181029170602/https://www.bbc.co.uk/news/av/uk-34132576/cornish-pasties-historian-questions-origin|url-status=live}}</ref>

On 20 July 2011, after a nine-year campaign by the Cornish Pasty Association (CPA) – the trade organisation of about 50 pasty makers based in Cornwall – the name "Cornish pasty" was awarded Protected Geographical Indication (PGI) status by the European Commission.<ref>{{cite news |url=https://www.theguardian.com/commentisfree/2011/feb/23/cornish-pasties-eu-cornwall |title=Putting the Cornish back into pasties |access-date=2 March 2011 |author=Poirier, Agnès |date=23 February 2011 |work=The Guardian |archive-date=21 September 2013 |archive-url=https://web.archive.org/web/20130921042424/http://www.theguardian.com/commentisfree/2011/feb/23/cornish-pasties-eu-cornwall |url-status=live }}</ref> According to the PGI status, a Cornish pasty should be shaped like a 'D' and crimped on one side, not on the top (note: top crimping and an oval shape are the traditional form of a Devon pasty) <ref> https://www.coastandcountry.co.uk/blog/the-devon-pasty-our-comprehensive-guide </ref> . Its ingredients should include beef, swede (called turnip in Cornwall),<ref name="turnip">{{cite news |url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7954303/Turnip-or-swede-Brussels-rules-on-ingredients-of-Cornish-pasty.html |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/7954303/Turnip-or-swede-Brussels-rules-on-ingredients-of-Cornish-pasty.html |archive-date=12 January 2022 |url-access=subscription |url-status=live |title=Turnip or swede? Brussels rules on ingredients of Cornish pasty |access-date=2 March 2011 |author=Beckford, Martin |work=The Daily Telegraph |date=20 August 2010}}{{cbignore}}</ref> potato and onion, with a light seasoning of salt and pepper, keeping a chunky texture. The pastry should be golden and retain its shape when cooked and cooled.<ref name="DEFRA">{{cite web |url=http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cornish-pasty-pgi.pdf |archive-url=http://webarchive.nationalarchives.gov.uk/20130402151656/http://archive.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cornish-pasty-pgi.pdf |url-status=dead |archive-date=2 April 2013 |title=Cornish Pasty (PGI) |access-date=2 March 2011 |publisher=DEFRA}}</ref> The PGI status also means that Cornish pasties must be prepared in Cornwall. They do not have to be baked in Cornwall,<ref>{{cite web | url= http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2010:190:0033:0036:EN:PDF | work= Official Journal of the European Union | date= 14 July 2010 | title= COUNCIL REGULATION (EC) No 510/2006 'CORNISH PASTY' EC No: UK-PGI-005-0727-11.11.2008 | access-date= 9 August 2015 | archive-date= 1 June 2013 | archive-url= https://web.archive.org/web/20130601104112/http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2010:190:0033:0036:EN:PDF | url-status= live }} "Assembly of the pasties in preparation for baking must take place in the designated area. The actual baking does not have to be done within the geographical area, it is possible to send the finished but unbaked and/or frozen pasties to bakers or other outlets outside the area where they can be baked in ovens for consumption."</ref> nor do the ingredients have to come from the county, though the CPA notes that there are strong links between pasty production and local suppliers of the ingredients.<ref>{{cite web |url=http://www.cornishpastyassociation.co.uk/pgi_2.html |title=The Cornish Pasty Association's application for PGI |publisher=Cornishpastyassociation.co.uk |access-date=14 August 2009 |url-status=dead |archive-url=https://web.archive.org/web/20090523181014/http://www.cornishpastyassociation.co.uk/pgi_2.html |archive-date=23 May 2009}}</ref> Packaging for pasties that conform to the requirements includes an authentication stamp, the use of which is policed by the CPA.<ref name="DEFRA" />

Producers outside Cornwall objected to the PGI award, with one saying "[EU bureaucrats could] go to hell",<ref name=wallop>{{cite news | url=https://www.telegraph.co.uk/foodanddrink/8340861/Cornish-pasty-given-EU-protected-status.html |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/foodanddrink/8340861/Cornish-pasty-given-EU-protected-status.html |archive-date=12 January 2022 |url-access=subscription |url-status=live | title=Cornish pasty given EU protected status | access-date=2 March 2011 | author=Wallop, Harry | work=The Daily Telegraph | date=22 February 2011}}{{cbignore}}</ref> and another that it was "protectionism for some big pasty companies to churn out a pastiche of the real iconic product". Major UK supermarkets Asda and Morrisons both stated they would be affected by the change,<ref name=wallop/> as did nationwide bakery chain Greggs, though Greggs was one of seven companies allowed to continue to use the name "Cornish pasty" during a three-year transitional period.<ref name=L193>{{cite journal|date=23 July 2011|title=Commission Implementing Regulation (EU) No 717/2011 of 20 July 2011 entering a name in the register of protected designations of origin and protected geographical indications (Cornish Pasty (PGI))|journal=Official Journal of the European Union|volume=54|issue=L 193|pages=13–14|issn=1725-2555|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:193:FULL:EN:PDF|access-date=1 September 2011|archive-date=28 June 2021|archive-url=https://web.archive.org/web/20210628154026/https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2011:193:FULL:EN:PDF|url-status=live}}</ref>

Members of the CPA made about 87 million pasties in 2008, amounting to sales of £60 million (about 6% of the food economy of Cornwall).<ref>{{cite news|last=Savill|first=Richard|title=Cornish pasty in European battle for protected status|url=https://www.telegraph.co.uk/news/uknews/2460187/Cornish-pasty-in-European-battle-for-protected-status.html |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/news/uknews/2460187/Cornish-pasty-in-European-battle-for-protected-status.html |archive-date=12 January 2022 |url-access=subscription |url-status=live|access-date=4 March 2011|newspaper=The Daily Telegraph|date=25 July 2008}}{{cbignore}}</ref> In 2011, over 1,800 permanent staff were employed by members of the CPA and some 13,000 other jobs benefited from the trade.<ref>{{cite web|url=http://www.cornishpastyassociation.co.uk/about.html|title=About the Cornish Pasty Association|publisher=Cornish Pasty Association|access-date=3 September 2011|url-status=dead|archive-url=https://web.archive.org/web/20110924133614/http://www.cornishpastyassociation.co.uk/about.html|archive-date=24 September 2011}}</ref> Surveys by the South West tourism board have shown that one of the top three reasons people visit Cornwall is the food and that the Cornish pasty is the food most associated with Cornwall.<ref name="DEFRA"/>

==Definition and ingredients== {{cookbook|Pasties}} thumb|A traditional Cornish pasty filled with steak and vegetables

The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning.<ref name="DEFRA"/> The cut of beef used is generally skirt steak.<ref name=ultimate>{{cite news|last=Clarke|first=Felicity|title=Ultimate Cornish Pasty Recipe|url=https://www.theguardian.com/lifeandstyle/2011/feb/23/ultimate-cornish-pasty-recipe|access-date=4 March 2011|newspaper=The Guardian|date=23 February 2011|archive-date=2 May 2014|archive-url=https://web.archive.org/web/20140502102929/http://www.theguardian.com/lifeandstyle/2011/feb/23/ultimate-cornish-pasty-recipe|url-status=live}}</ref> Swede is sometimes called turnip in Cornwall,<ref>{{cite web | title=Make your own Genuine Cornish Pasty - Genuine Cornish Pasty | website=Cornish Pasty Association | date=26 January 2021 | url=https://cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/ | access-date=23 October 2021 | archive-date=23 October 2021 | archive-url=https://web.archive.org/web/20211023193048/https://cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/ | url-status=live }}</ref> but the recipe requires use of actual swede, not turnip.<ref name="turnip"/> Pasty ingredients are usually seasoned with salt and pepper, depending on individual taste.<ref name="nyt">{{cite news|author=Ann Pringle Harris|url=https://www.nytimes.com/1988/02/07/travel/fare-of-the-country-in-cornwall-a-meal-in-a-crust.html?scp=1&sq=annie%20pringle%20harris%20cornwall&st=cse&pagewanted=1/|title=Fare of the Country; In Cornwall, a Meal in a Crust|work=The New York Times|date=7 February 1988|access-date=15 March 2005|archive-date=17 April 2009|archive-url=https://web.archive.org/web/20090417124901/http://www.nytimes.com/1988/02/07/travel/fare-of-the-country-in-cornwall-a-meal-in-a-crust.html?scp=1&sq=annie%20pringle%20harris%20cornwall&st=cse&pagewanted=1/|url-status=live}}</ref>

The type of pastry used is not defined, as long as it is golden in colour and will not crack during the cooking or cooling,<ref name="DEFRA"/> although modern pasties almost always use a shortcrust pastry.<ref name="nyt" /> There is a humorous belief that the pastry on a good pasty should be strong enough to withstand a drop down a mine shaft,<ref name="hall">{{cite book |title=The Cornish Pasty |author=Hall, Stephen |year=2001 |publisher=Agre Books |location=Nettlecombe, UK |isbn=0-9538000-4-0}}</ref> and indeed the barley flour that was usually used does make hard dense pastry.<ref name="Pascoe">{{cite book|last=Pascoe|first=Ann|title=Cornish Recipes Old and New|year=1988|publisher=Tor Mark Press|location=Penryn|isbn=0-85025-304-7|page=[https://archive.org/details/cornishrecipes0000pasc/page/1 1]|url-access=registration|url=https://archive.org/details/cornishrecipes0000pasc/page/1}}</ref>

For Pasties sold in the United Kingdom, the '''Meat Pie and Sausage Roll Regulation 1967''' states that Pasties must contain meat that is a minimum 12.75% of the weight of the pastry.<ref>{{cite book|url=https://books.google.com/books?id=vRcidxIUWYMC&dq=%22meat+and+vegetable+pasties%22&pg=PA217|title=Food Preparation and Cooking Cookery units. Student guide|author=Rowland Foote, Philip Coulthard, Tony Groves, Bob Kenyon, David Klaasen, Pam Rambone, Danny Stevenson, Harry Tallon, Malcolm Ware|date=1996 |isbn=9780748725663|publisher=Stanley Thornes|page=217}}</ref>

===Variations=== Although the officially protected Cornish pasty has a specific ingredients list, old Cornish cookery books show that pasties were generally made from whatever food was available.<ref name=Gourmet>{{cite book|last=Trewin|first=Carol|title=Gourmet Cornwall|year=2005|publisher=Alison Hodge Publishers|isbn=0-906720-39-7|pages=125–129|url=https://books.google.com/books?id=swU53UBC1LEC&pg=PA127|author2=Woolfitt, Adam}}</ref> Indeed, the earliest recorded pasty recipes include venison, not beef.<ref name="WhoInvented"/> "Pasty" has always been a generic name for the shape and can contain a variety of fillings, including stilton, vegetarian and even chicken tikka.<ref name="Gourmet" /> Pork and apple pasties are readily available in shops throughout Cornwall and Devon, with the ingredients including an apple flavoured sauce, mixed together throughout the pasty, as well as sweet pasties with ingredients such as apple and fig or chocolate and banana, which are common in some areas of Cornwall.<ref name="grigson">Grigson, Jane (1993) ''English Food''. Penguin Books, p. 226</ref>

A part-savoury, part-sweet pasty (similar to the Bedfordshire clanger) was eaten by miners in the 19th century, in the copper mines on Parys Mountain, Anglesey. The technician who did the research and discovered the recipe claimed that the recipe was probably taken to Anglesey by Cornish miners travelling to the area looking for work.<ref>{{cite news |url=http://news.bbc.co.uk/2/hi/uk_news/wales/north_west/4841110.stm |title=UK | Wales | North West Wales | Sweet-savoury pastie back on menu |work=BBC News |date=26 March 2006 |access-date=21 September 2009 |archive-date=6 February 2010 |archive-url=https://web.archive.org/web/20100206032635/http://news.bbc.co.uk/2/hi/uk_news/wales/north_west/4841110.stm |url-status=live }}</ref> No two-course pasties are commercially produced in Cornwall today,<ref name="merrick">{{cite book|title=The Pasty Book|first=Hettie|last= Merrick|publisher=Tor Mark Press |place=Penryn|year=1995}}</ref> but are usually the product of amateur cooks.<ref name="nyt" /> They are, however, commercially available in the British supermarket chain Morrisons (under the name 'Tin Miner Pasty').<ref>{{Cite web|url=http://www.cornishpasties.org.uk/Pasties-with-aftersVIII-Morrisons-Tin-Miners.htm|title=The Cornish Pasty presents: The Morrisons Tin Miner Pasty|last=Ryan|first=Keith|website=www.cornishpasties.org.uk|access-date=15 January 2018|archive-date=4 January 2022|archive-url=https://web.archive.org/web/20220104122118/http://cornishpasties.org.uk/Pasties-with-aftersVIII-Morrisons-Tin-Miners.htm|url-status=live}}</ref> Other traditional fillings have included a wide variety of locally available meats including pork, bacon, egg, rabbit, chicken, mackerel and sweet fillings such as dates, apples, jam and sweetened rice - leading to the oft-quoted joke that 'the Devil hisself was afeared to cross over into Cornwall for fear that ee'd end up in a pasty'.<ref name="ReferenceA">Cornish Recipes, Ancient & Modern, Edith Martin, Truro, 1929</ref>

A pasty is known as a "tiddy oggy" when steak is replaced with an extra potato, "tiddy" meaning potato and "oggy" meaning pasty and was eaten when times were hard and expensive meat could not be afforded.<ref>{{cite news|last=Bareham|first=Lindsey|title=The perfect pasty?|url=http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5200976.ece|access-date=11 March 2011|newspaper=The Times|date=21 November 2008|archive-date=29 June 2011|archive-url=https://web.archive.org/web/20110629140024/http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5200976.ece|url-status=dead}}</ref> Another traditional meatless recipe is 'herby pie' with parsley, freshly gathered wild green herbs and chives, ramsons or leeks and a spoonful of clotted cream.<ref name="ReferenceA"/>

===Shape=== Whilst the PGI rules state that a Cornish pasty must be a "D" shape, with crimping along the curve (i.e., side-crimped),<ref name=wallop /> crimping is variable within both Devon and Cornwall, with some advocating a side crimp while others maintain that a top crimp is more authentic.<ref name="grigson" /><ref name="merrick"/><ref>{{Cite web|title=How to Crimp a Pasty - a Chunk of Devon|url=https://www.chunkofdevon.co.uk/blogs/chunk-news/how-to-crimp-a-pasty|access-date=4 January 2022|archive-date=4 January 2022|archive-url=https://web.archive.org/web/20220104181923/https://www.chunkofdevon.co.uk/blogs/chunk-news/how-to-crimp-a-pasty|url-status=live}}</ref> Some sources state that the difference between a Devon and a Cornish pasty is that a Devon pasty has a top-crimp and is oval in shape, whereas the Cornish pasty is semicircular and side-crimped along the curve.<ref name="nyt" /> However, pasties with a top crimp have been made in Cornwall for generations,<ref>{{cite web |url=http://www.hereandnowmagazine.com/food-and-drink/cornish-classic-recipes/feature/114 |title=Cornish Pasty |work=Here and Now Magazine |access-date=2 April 2011 |url-status=dead |archive-url=https://web.archive.org/web/20120112005755/http://www.hereandnowmagazine.com/food-and-drink/cornish-classic-recipes/feature/114 |archive-date=12 January 2012}}</ref> yet those Cornish bakers who favour this method now find that they cannot legally call their pasties "Cornish".<ref>{{cite news|url=https://www.independent.co.uk/life-style/food-and-drink/news/this-is-where-the-great-pasty-revolt-begins-2226777.html |archive-url=https://ghostarchive.org/archive/20220525/https://www.independent.co.uk/life-style/food-and-drink/news/this-is-where-the-great-pasty-revolt-begins-2226777.html |archive-date=25 May 2022 |url-access=subscription |url-status=live |title=This is where the great pasty revolt begins |date=27 February 2011 |work=The Independent|access-date=2 April 2011 |first=Kimberley |last=Middleton}}</ref> Paul Hollywood, writing for BBC Food, stated that a traditional Cornish pasty should have about 20 crimps.<ref>{{Cite web|title=Crimping the edge of a pasty|url=https://www.bbc.co.uk/food/techniques/crimping_pasty|access-date=20 December 2020|website=BBC Food|language=en|archive-date=18 August 2020|archive-url=https://web.archive.org/web/20200818194408/https://www.bbc.co.uk/food/techniques/crimping_pasty|url-status=live}}</ref>

==In other regions==  thumb|right|A "Cousin Jack's" pasty shop in Grass Valley, California

Migrating Devonian and Cornish miners and their families (colloquially known as Cousin Jacks and Cousin Jennies) helped to spread pasties into the rest of the world during the 19th century. As tin mining in Devon and Cornwall began to decline, miners took their expertise and traditions to new mining regions around the world.<ref>{{cite web|title=The scale of 19th century migration from Cornwall and Devon|url=https://morcom.one-name.net/WhyDidManyLeave.html|access-date=4 January 2022|archive-date=4 January 2022|archive-url=https://web.archive.org/web/20220104182818/https://morcom.one-name.net/WhyDidManyLeave.html|url-status=live}}</ref> As a result, pasties can be found in many regions, including:

* Many parts of Australia, including the Yorke Peninsula, which has been the site of an annual Cornish festival (claimed to be the world's largest) since 1973. A clarification of the Protected Geographical Status ruling has confirmed that pasties made in Australia are still allowed to be called "Cornish Pasties".<ref>{{cite news|last=Pearlman|first=Jonathan|title=Australian Cornish pasty region concerned about protected ruling|url=https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8361654/Australian-Cornish-pasty-region-concerned-about-protected-ruling.html |archive-url=https://ghostarchive.org/archive/20220112/https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8361654/Australian-Cornish-pasty-region-concerned-about-protected-ruling.html |archive-date=12 January 2022 |url-access=subscription |url-status=live|access-date=11 March 2011|newspaper=The Daily Telegraph|date=4 March 2011}}{{cbignore}}</ref> * A Lancashire pasty is a traditional variant originating in Lancashire, especially West Lancashire that is similar to its Cornish counterpart but uses carrot instead of swede. * Welsh pasties include lamb rather than beef and can also include leek <ref> https://www.wales.com/visit/food-and-drink/welsh-recipes/welsh-oggies </ref> * In the US, pasties can be found in California in many historical Gold Rush towns, such as Grass Valley and Nevada City. * The pasty has become a cultural symbol of the Upper Peninsula of Michigan.<ref name="HuffPost">{{Cite news |last=Abbey-Lambertz |first=Kate |date=27 March 2014 |title=You've Probably Never Heard of a Yooper, But Here's Why You'll Wish You Were One |newspaper=HuffPost |url=https://www.huffingtonpost.com/2014/03/27/yoopers-upper-peninsula-new-word_n_5042423.html |access-date=30 July 2018}}</ref><ref>{{cite news |last=Silver |first=Kate |date=7 March 2014 |title=Prowling for pasties in the U.P. |newspaper=Chicago Tribune |url=http://my.chicagotribune.com/#section/-1/article/p2p-79544532/ |url-status=dead |access-date=11 March 2014 |archive-url=https://web.archive.org/web/20190527232319/http://my.chicagotribune.com/#section/-1/article/p2p-79544532/ |archive-date=27 May 2019}}</ref> Pasty shops are a significant tourist attraction in the region. Additionally, the village of Calumet is home to an annual Pasty Festival.<ref>{{Cite web |title=PASTY FEST |url=https://www.mainstreetcalumet.com/pasty-fest.html |access-date=6 December 2023 |website=Main Street Calumet |language=en |archive-date=29 September 2023 |archive-url=https://web.archive.org/web/20230929092536/https://www.mainstreetcalumet.com/pasty-fest.html |url-status=dead }}</ref> Many ethnic groups adopted the pasty for use in the Copper Country copper mines; the Finnish immigrants to the region mistook it for the traditional ''piirakka'' and {{Lang|fi|kukko}} pastries.<ref>{{Cite book |last=Ojakangas |first=B. |title=The Great Scandinavian Baking Book |date=1988 |publisher=Little, Brown |location=Boston |pages=308 |author-link=Beatrice Ojakangas}}</ref><ref name="tech">{{cite web |url=http://www.hu.mtu.edu/vup/pasty/history.htm |title=History of the Pasty |publisher=Michigan Technological University |location=Houghton, Michigan |access-date=21 December 2012 |archive-date=4 December 2012 |archive-url=https://web.archive.org/web/20121204012802/http://www.hu.mtu.edu/vup/pasty/history.htm |url-status=live }}</ref> The pasty has become strongly associated with all cultures in this area and in the Iron Range in northern Minnesota.<ref name="american">{{cite book|last=Shortridge|first=Barbara|title=The taste of American place|year=1998|publisher=Rowman & Littlefield|isbn=0-8476-8507-1|pages=21–36|url=https://books.google.com/books?id=DsDW7DHknCQC|access-date=16 October 2016|archive-date=3 July 2023|archive-url=https://web.archive.org/web/20230703235257/https://books.google.com/books?id=DsDW7DHknCQC|url-status=live}}</ref> * Mineral Point, Wisconsin, was the site of the first mineral rush in the United States during the 1830s. After lead was discovered in Mineral Point, many of the early miners migrated from Cornwall to this southwestern Wisconsin area. Pasties can be found in Wisconsin's largest cities, Madison<ref>{{Cite web|url = https://isthmus.com/food-drink/reviews/the-new-teddywedgers-revives-the-cornish-pasty/|title = The new Teddywedgers revives the Cornish pasty|date = 5 February 2015|access-date = 3 July 2023|archive-date = 6 April 2023|archive-url = https://web.archive.org/web/20230406023609/https://isthmus.com/food-drink/reviews/the-new-teddywedgers-revives-the-cornish-pasty/|url-status = live}}</ref> and Milwaukee, as well as in the far northern region along the border with Michigan's Upper Peninsula.<ref>{{Cite web|url=https://thepastyguy.com/project-type/wisconsin-pasties/|title=Wisconsin Pasties Archives|access-date=12 November 2020|archive-date=27 September 2021|archive-url=https://web.archive.org/web/20210927222448/https://thepastyguy.com/project-type/wisconsin-pasties/|url-status=live}}</ref> * A similar local history about the arrival of the pasty in the area with an influx of Cornish miners to the area's copper mines, and its preservation as a local delicacy, is found in Butte, Montana, "The Richest Hill on Earth".<ref name=montana>{{cite book|last=Johanek|first=Durrae|title=Montana Curiosities: Quirky Characters, Roadside Oddities & Other Offbeat Stuff|year=2009|publisher=Globe Pequot|isbn=978-0-7627-4302-5|pages=119–120|url=https://books.google.com/books?id=HEl-E-hV6iYC&q=pasty+butte+montana&pg=PA119|access-date=8 October 2020|archive-date=3 July 2023|archive-url=https://web.archive.org/web/20230703235306/https://books.google.com/books?id=HEl-E-hV6iYC&q=pasty+butte+montana&pg=PA119|url-status=live}}</ref> * The anthracite coal region of Northeastern Pennsylvania, including Wilkes-Barre, Scranton, and Hazleton, had an influx of cornish miners to the area in the 19th century and brought the pasty with them. In 1981, a Pennsylvania entrepreneur started marketing pasties under the brand name Mr. Pastie. * [[File:Mexico City pastie.JPG|thumb|A Mexican "paste"]]The Mexican state of Hidalgo and the twin silver mining cities of Pachuca and Real del Monte (Mineral del Monte) have notable Cornish influences from the Cornish miners who settled there, with pasties being considered typical local cuisine.<ref>{{cite web |last1=Grant |first1=India |title=A pastry brought to Mexico by British miners is still popular after 200 years |url=https://apnews.com/article/mexico-mineral-mine-pastry-mineral-del-monte-1a166e4927ba23541184a456e8a78e53 |website=AP News |date=15 October 2024 |access-date=15 October 2024}}</ref> In Mexican Spanish, they are referred to as ''pastes''.<ref>{{cite web|title=Pastes ''(Spanish)''|publisher=Turismo del Gobierno del Estado de Hidalgo |url=http://turismo.hidalgo.gob.mx/index.php?option=content&task=view&id=147|archive-url=https://web.archive.org/web/20070611213431/http://turismo.hidalgo.gob.mx/index.php?option=content&task=view&id=147|archive-date=11 June 2007 |access-date=3 May 2008}}</ref> A pasty museum is located in Real del Monte.<ref>i (newspaper) 19 October 2015; Cornwall's pride wrapped up in pastry; Adam Lusher (pp. 26-27)</ref> The annual International Pasty Festival is held in Real del Monte each October.<ref>{{cite web |url= https://cdmxsecreta.com/en/real-del-monte-paste-festival/ |title= The Magical Town known for its potato paste will celebrate the Paste Festival 2025 with more delicious recipes |author= Yulissa Arcos |date= June 19, 2025 |publisher= CDMX Secreta |access-date= April 17, 2026 |url-status=live |archive-url= https://web.archive.org/web/20260417172941/https://cdmxsecreta.com/en/real-del-monte-paste-festival/ |archive-date= April 17, 2026 }}</ref> * They are also popular in South Africa, New Zealand,<ref name="newzealand">{{Citation |title= Who ate all the pies |newspaper= The Press |location= Christchurch, New Zealand |date= 5 September 2009}}</ref> and Ulster. * Pasties were modified with different spices and fillings in Jamaica, giving rise to the Jamaican patty. * Pasty has been brought to Mashiko, Tochigi, Japan, by Shōji Hamada, who had spent some time with Bernard Leach in Cornwall. It is called "Paasuchii" (ぱぁすちー), with turnip replaced by daikon, a winter radish variety.

==Culture== {{Quote box | quote = When I view my Country o'er: Of goodly things the plenteous store: The Sea and Fish that swim therein And underground the Copper and Tin: Let all the World say what it can Still I hold by the Cornishman, And that one most especially That first found out the Cornish Pastie. | source = ''The Merry Ballad of the Cornish Pasty'' – Robert Morton Nance, 1898<ref name="hall" /> | align = right }}

===Literature=== Pasties have been mentioned in multiple literary works since the 12th century Arthurian romance ''Erec and Enide'', written by Chrétien de Troyes, in which they are eaten by characters from the area now known as Cornwall.<ref name="context" /><ref name="WhoInvented">{{cite news|url=https://www.independent.co.uk/life-style/food-and-drink/features/who-invented-the-cornish-pasty-5331278.html |archive-url=https://ghostarchive.org/archive/20220525/https://www.independent.co.uk/life-style/food-and-drink/features/who-invented-the-cornish-pasty-5331278.html |archive-date=25 May 2022 |url-access=subscription |url-status=live |title=Who invented the Cornish pasty? |work=The Independent|date=13 November 2006 |access-date=21 August 2017 | location=London}}</ref> There is a mention in Havelok the Dane, another romance written at the end of the thirteenth century;<ref>{{cite web|url=http://www.lib.rochester.edu/camelot/teams/danefrm.htm|title=Havelok the Dane|publisher=University of Rochester Robbins Library|access-date=1 September 2011|archive-date=11 August 2011|archive-url=https://web.archive.org/web/20110811042930/http://www.lib.rochester.edu/camelot/teams/danefrm.htm|url-status=live}} (line 645)</ref> in the 14th century Robin Hood tales;<ref name="context" /> and in two plays by William Shakespeare.<ref>In ''The Merry Wives of Windsor'' Act 1 Scene 1, Page says ''Wife, bid these gentlemen welcome. Come, we have a hot venison pasty to dinner: come gentlemen, I hope we shall drink down all unkindness''.</ref><ref>In ''All's Well That Ends Well'', Act IV Scene III, Parrolles states: ''I will confess to what I know without constraint: if ye pinch me like a pasty, I can say no more''.</ref>

===Superstitions, rhymes and chants=== In the tin mines of Devon and Cornwall, pasties were associated with "knockers", spirits said to create a knocking sound that was either supposed to indicate the location of rich veins of ore,<ref>{{cite book|last=Froud|first=Brian|title=Faeries|year=2002|publisher=Pavilion|isbn=1-86205-558-0|url=https://books.google.com/books?id=9MgsqlMARBAC&q=pastie+knockers}}</ref> or to warn of an impending tunnel collapse. To encourage the good will of the knockers, miners would leave a small part of the pasty within the mine for them to eat.<ref name="Trust">{{cite book | title=Gentleman's Relish: And Other Culinary Oddities | author=National Trust | author-link=National Trust | year=2007 | publisher=Anova Books | pages=78–9 | isbn=978-1-905400-55-3 | url=https://books.google.com/books?id=cRcQizr0uy8C&pg=PA79}}</ref> Sailors and fishermen would likewise discard a crust to appease the spirits of dead mariners, though fishermen believed that it was bad luck to take a pasty aboard ship.<ref name="Trust" />

A Cornish proverb, recounted in 1861, emphasised the great variety of ingredients that were used in pasties by saying that the devil would not come into Cornwall for fear of ending up as a filling in one.<ref>{{cite book|last=Halliwell|first=James Orchard|title=Rambles in Western Cornwall by the Footsteps of the Giants|url=https://archive.org/details/ramblesinwestern00halluoft|year=1861|publisher=John Russell Smith|location=London|pages=[https://archive.org/details/ramblesinwestern00halluoft/page/40 40]–41|quote=In fact so universal are the contents of Cornish pasties, a local proverb states that the devil will not venture into Cornwall, for if the inhabitants caught him, they would be sure to put him into a pie}}</ref> A Cornish schoolboy playground-rhyme current in the 1940s concerning the pasty went: {{blockquote|Matthew, Mark, Luke and John, ate a pasty five feet long, Bit it once, Bit it twice, Oh my Lord, it's full of mice.<ref name="hall" />}} In 1959 the English singer-songwriter Cyril Tawney wrote a nostalgic song called "The Oggie Man". The song tells of the pasty-seller with his characteristic vendor's call who was always outside Plymouth's Devonport Naval Dockyard gates late at night when the sailors were returning, and his replacement by hot dog sellers after World War II.<ref>{{cite web|url=http://www.cyriltawney.co.uk/depth.htm#oggie|title=Tawney in Depth – The background to some of Cyril's classic songs|publisher=cyriltawney.co.uk|access-date=6 September 2011|url-status=dead|archive-url=https://web.archive.org/web/20100826085846/http://www.cyriltawney.co.uk/depth.htm#oggie|archive-date=26 August 2010}}</ref>

The word "oggy" in the internationally popular chant "Oggy Oggy Oggy, Oi Oi Oi" is thought to stem from Cornish dialect "''hoggan''", deriving from "hogen" the Cornish word for pasty. When the pasties were ready for eating, the bal maidens at the mines would supposedly shout down the shaft "Oggy Oggy Oggy" and the miners would reply "Oi Oi Oi".<ref>{{cite news|last=Gibson|first=Rory|title=Time for Aussies to lose 'bogan' chant?|url=http://www.news.com.au/travel/news/time-for-aussies-to-throw-bogan-chant-out/story-e6frfq80-1225943556735|access-date=11 March 2011|newspaper=The Courier-Mail|date=26 October 2010|archive-date=5 July 2013|archive-url=https://web.archive.org/web/20130705123749/http://www.news.com.au/travel/news/time-for-aussies-to-throw-bogan-chant-out/story-e6frfq80-1225943556735|url-status=dead}}</ref>{{dubious|date=April 2013}}

===Giant pasties=== As the 'national dish' of Cornwall, several oversized versions of the pasty have been created in the county. For example, a giant pasty is paraded from Polruan to Fowey through the streets during regatta week.<ref>{{cite news|last=Jago|first=M|title=Regatta beats the odds|url=http://www.thisiscornwall.co.uk/Regatta-beats-odds/story-11374997-detail/story.html|access-date=4 March 2011|work=This is Cornwall|date=26 August 2008|url-status=dead|archive-url=https://web.archive.org/web/20120208174159/http://www.thisiscornwall.co.uk/Regatta-beats-odds/story-11374997-detail/story.html|archive-date=8 February 2012}}</ref> Similarly, a giant pasty is paraded around the ground of the Cornish Pirates rugby team on St Piran's Day before it is passed over the goal posts.<ref>{{cite news|last=Richards|first=N|title=Pirates ready for big cup test|url=http://www.thisiscornwall.co.uk/Pirates-ready-big-cup-test/story-11396805-detail/story.html|access-date=4 March 2011|work=This is Cornwall|date=5 March 2010|url-status=dead|archive-url=https://web.archive.org/web/20120208192848/http://www.thisiscornwall.co.uk/Pirates-ready-big-cup-test/story-11396805-detail/story.html|archive-date=8 February 2012}}</ref>

===World Pasty Championships=== The first World Pasty Championships were held at the Eden Project on 3 March 2012, in partnership with the Cornish Pasty Association.<ref>{{cite web |title=World Pasty Championships return to Eden on St Piran's Day, Saturday March 5 |url=https://www.edenproject.com/media-relations/world-pasty-championships-return-to-eden-on-st-pirans-day-saturday-march-5 |website=Eden Project |date=17 January 2022 |access-date=22 April 2026}}</ref><ref>{{cite web |title=World Pasty Championships |url=https://cornishpastyassociation.co.uk/2011/12/world-pasty-championships/ |website=Cornish Pasty Association |date=12 December 2011 |access-date=22 April 2026}}</ref>

==Gallery== <gallery mode="packed" caption="Pasties"> File:Pasty Ingredients.JPG|An uncooked pasty prior to crimping File:Pasty-with-afters-2.jpg|A two-course pasty File:Cornish Pasties in the Oven.jpg|Pasties in the oven File:Giant Pasty.JPG|Cornish Pirates players display a giant pasty File:Cornish pasties in a shop window, Market Jew Street, Penzance - geograph.org.uk - 863195.jpg|Pasty varieties (Penzance) File:Australian pasties.jpg|Pasty varieties (Australia) </gallery>

==See also== {{Portal|Cornwall|Food}} {{div col|colwidth=30em}} * Bridie – Scottish equivalent * Calzone – an Italian turnover or folded pizza * Cholera (food) – a Swiss savoury pastry similar to a cheese pasty * Chiburekki – National dish of Crimean Tatars, also popular in the Balkans, Caucasus, and Central Asia * Coventry Godcake – originated in the city of Coventry, England * Empanada – Spanish equivalent * Fleischkuekle – German-Russian meat pie * International Pasty Festival – Held annually in Mexico * Kibinai – similar pasties (though smaller) in Lithuania * Knish – an Eastern European and Ashkenazi Jewish pastry * Meat pie (Australia and New Zealand) * Natchitoches meat pie – Louisiana meat pie * Panzerotti – smaller version of a calzone * Pirozhki – Russian equivalent * Samsa – Central Asian equivalent * Samosa – similar dish from South Asia * Kue pastel – Indonesian equivalent * World Pasty Championships – held annually in Cornwall {{Div col end}}

==References== {{Reflist|30em}}

==Further reading== * ''Pasties'' by Lindsey Bareham, Mabecron Books, Plymouth, UK, 2008 {{ISBN|978-0-9532156-6-9}} * ''English Food'' by Jane Grigson (revised by Sophie Grigson), Penguin Books, London, 1993, {{ISBN|0-14-027324-7}} * ''The Cornish Pasty'' by Stephen Hall, Agre Books, Nettlecombe, UK, 2001 {{ISBN|0-9538000-4-0}} * ''The Pasty Book'' by Hettie Merrick, Tor Mark, Redruth, UK, 1995 {{ISBN|978-0-85025-347-4}}

==External links== {{wiktionary}} * [https://web.archive.org/web/20090612065038/http://www.cornishpastyassociation.co.uk/index.htm The Cornish Pasty Association – the trade association of the Cornish pasty industry] * [http://www.cornishpasties.org.uk/sitemap.htm The Compleat Pastypaedia – a web pasty resource]

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