Celebrating

The humble pasty

Last week was Cornish Pasty Week, a whole week dedicated to the deliciousness of pastry, beef, potato, onion, and swede.

There are documents that demonstrate that the pasty, in some form has been part of the Briɵsh diet since the 13th Century. The pasty was originally enjoyed by the rich upper classes and royalty, they were filled with a variety of rich flavours such as venison, beef, lamb, and seafood like eels, and flavoured with rich gravies and fruits. It wasn’t unɵl the 17th and 18th centuries that the pasty was adopted by miners and farm workers in Cornwall as a means for providing themselves with tasty and sustaining meals that they could transport and eat easily, the pastry was rolled thickly to provide a protecɵve crust for the meat, and the humble Cornish Pasty was born.

It’s been a long Ɵme since I had a pasty, I had forgoʃen how wonderful they are, the crumbly pastry, the rich gravy and fluffy potato. We spent a very enjoyable aōernoon making our own and they did not disappoint. We were very proud to dish them up at teaɵme.

On Saturday it was St Piran’s Day, St Piran is the patron saint of Ɵn miners, one of the patron saints of Cornwall. In Cornwall this day is celebrated annually on March 5th with parades, parɵes, dancing, and rugby matches.

We celebrated in our own way with a fascinaɵng discussion about all things Cornish, followed by music and dancing, and we finished the day off with our delicious Cornish Pasɵes and a couple of squares of Cornish Fudge. What a lovely way to spend a day.