The world famous Cornish staple inspired the shape of our Museum logo. Us Cornish take the pasty very seriously! The original portable convenience meal for tin miners, fishermen, workers of the land, holiday makers, picnickers and all foodies. A traditional pasty begins with home-made pastry rolled and cut using a (tem)plate and filled with raw ingredients: best skirt of beef, sliced potato, onion and turnip. Seasoning is key. Sealed, crimped, egg/milk washed and baked in the oven. If beef wasn’t available, then the inventive cook would use whatever ingredients came to hand, whether it was mashed potato, cheese and vegetables, or other meat. Apple pasties served with scalded cream, welcomed for dessert. To enjoy a shop pasty, you hold it vertically in the paper bag. In the olden days, the crimped pastry crust ‘handle’ would be discarded, for fear that poisonous minerals from the depths of the mines, would contaminate the workers’ hands.
So much love surrounds the pasty, they are at the heart of many a family or community event. A special treat to be enjoyed by your nearest and dearest. Workers with a pasty in their crib bag, accompanied with a piece of Cornish heavicake, were self-sufficient at dinner-time with no need to re-enter the home, enabling women to carry on unhindered with the daily chores. Rarely in my family has a crossing of the River Tamar been made without a flask of hot drink and a pasty. Popular Cornish comedian, Johnny Cowling says that the success of any event, depended on the quality of the pasties.
During the 2020 Covid-19 pandemic, our very own Kernow King, entertainer Ed Rowe, organised an online “Stay home and make a pasty” day: a global event celebrating Cornwall in lockdown, when the nation were asked to “Stay at Home” to halt the spread of the killer virus. Home cooks were encouraged to create their own masterpiece. This virtual event proved a huge success. Many pictures of home-bakers’ brave attempts at pasty-making flooded the internet, proving the theory that the people of Cornwall will rise to the challenge of self-sufficiency in the pasty-making stakes.