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". In 1465, 5,500 venison pasties were served at the installation feast of George Neville, archbishop of York and chancellor of England. 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". 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. Other early references to pasties include a 13th-century charter that was granted by King John of England (in 1208) to the town of Great Yarmouth. In 1393, Le Menagier de Paris contains recipes for pasté with venison, veal, beef, or mutton. For example, the earliest version of Le Viandier (Old French) has been dated to around 1300 and contains several pasty recipes.
Pasties have been mentioned in cookbooks throughout the ages. paste from V.Lat pasta ) for a pie, filled with venison, salmon or other meat, vegetables or cheese, baked without a dish. The English word "pasty" derives from Medieval French (O.Fr. 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.Īn old postcard from Cornwall showing a partly eaten pastyĭespite the modern pasty's strong association with Cornwall, its origins are unclear. The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. Pasties with many different fillings are made, and some shops specialise in selling pasties. It is a traditional dish and accounts for 6% of the Cornish food economy. Today, the pasty is the food most associated with Cornwall. The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, 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.
It is made by placing an uncooked filling, typically meat and vegetables, in the middle of a flat shortcrust pastry circle, bringing the edges together in the middle, and crimping over the top to form a seal before baking. A pasty ( / ˈ p æ s t i/ ) is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles.
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