pasties

Pasties are a savory pastry traditionally associated with Cornwall, a region in the southwest of the United Kingdom. A pasty is a handheld turnover made from pastry (typically shortcrust or a similar dough) that encloses a filling, most often a mixture of beef, potatoes, and swede (rutabaga) with onion. The pastry is shaped into a curved, thick-edged semicircle and crimped along the edge, a design that both seals the filling and provides a convenient handle for eating.

Origin and history: The pasty is linked to Cornwall’s mining communities of the 18th and 19th centuries, when workers carried them as a portable, durable meal. The crimped edge is thought to have helped keep the filling intact while being transported and eaten without utensils. The dish became a defining element of Cornish cuisine and spread in popularity beyond the mines, becoming a symbol of regional identity.

Variations and preparation: Traditional Cornish pasties follow a beef-potato-swede-onion filling, but modern versions include chicken, lamb, pork, or vegetarian fillings. Variations may differ in pastry type and scale, from small snack pasties to large, family-sized pies. They are commonly baked until the pastry is golden and served hot, though they are also enjoyed cooled in some settings.

Legal status: In some jurisdictions, the Cornish pasty is protected as a regional product with designation requirements to preserve its traditional form and ingredients. In those contexts, producers must meet criteria regarding origin, filling composition, and crimped edge to use the name.