The pasty is the national symbol of Cornwall. Pasty myths and legends abound. Nobody can quite pinpoint when pasties originated, but there’s a letter in existence from a baker to Henry VIII’s Jane Seymour, saying “…hope this pasty reaches you in better condition than the last one …” 

Eighteenth century accounts from up-country travellers to Cornwall tell of labourers bringing up their families on a diet of vegetables baked in a barley dough in the ashes of the fire. A West Briton report in 1867 tells of the subsistence level at which the miners lived and reveals their great dependence on flour. Many of these early writers expressed surprise that both children and adults looked reasonably well nourished on what they considered a very poor diet. Then, as now, the pasty had its detractors, but as a complete meal in itself it found a place in the hearts and stomachs of the Cornish who are proud to claim firmly that the pasty ‘belong’ to them.

Over the centuries pasties played a staple roll in the diet of the Cornish. However fishermen never took them to sea “It’s bad luck to take a pasty on board”. When fishermen set sail, they leave their pasties ashore. Miners would leave a little piece of pastry for the spirits, in the mine, that would lead them to a load and it is said that the Devil stays out of Cornwall because he’s afraid he’ll get baked in one.

Pasties are now an important part of the Cornish economy. Tourism, here, is big business now a days and nearly all visitors want to sample the iconic dish. Many tourists find their way to my shop as they have either read that Ann’s Pasties are good or they have been told so!

You never talk of a “Cornish pasty” in Cornwall. It’s always pasty, pure and simple. The classic pasty comprises of turnip (referred to as swede outside of Cornwall), onion, beef and potato. Skirt of beef is the preferred cut of beef but chuck is fine cut up into small pieces.

The potato and turnip is chipped into flakes and the onion thinly sliced. These ingredients are layered and seasoned within a pastry round, the edges of the pastry are brought up around this filling and crimped. The pasty is then baked for an hour in a moderate oven.