Cornish Pasties

Cornish Pasties


There is as much folklore around the Cornish pasty as there are recipe variations.


A tale once told of it being bad luck for fishermen to take a pasty on board a boat, but many modern day skippers love pasties. During the tin mining boom, which was largely over by the 1860’s, pasties would have meat at one end and a fruit filling the other. Such pasties would have been eaten at Croust Time. I have no idea who thought up the recipe, but the pasty must have formed an important part of many working Cornishman’s diet, miners, farmers, fishermen and with the decline of the mining industry, many Cornishmen were forced to emigrate to other lands including retired publicans to the centre of France and they have each taken the pasty recipe with them.


You may ask why we would be writing about Cornish Pasties while we are living in the Centre of France. The answer is even stranger, but, easy for me to answer, it’s quite simple. You see, the best Cornish Pasties in the world are made here in the Centre of France. (A not so obvious answer to an obvious question you may think).


During the summer of 2007 we happened to meet a retired couple living in a small hamlet near Lignieres, this hamlet boast a total of 4 houses, the other home owners are unaware of the great talent their neighbours have.
During our first social meetings it became apparent how proud these people were of their roots and background. Lengthy discussions of Cornish history soaked up hours of time as did our bodies try to soak up the endless supply of extremely good French wines. Tony and Bardia are our Cornish friends. Before retiring they made their way through life pulling pints and what Tony doesn’t know about wine and beer isn’t worth knowing. They were publicans. Maybe it’s because of this background they find it very easy to entertain friends in their home. One of their specialities is the famous Cornish pasty.
It seems that which ever Cornish person you talk to, they have their own recipe, which is the best. Each recipe is similar in content and in shape but each differs slightly; I think it must be regional.
Cornish Pastie or Tiddy Oggy is a filled pastry case. It comes from Cornwall (now there’s a surprise!) It is not a pie! It is made by placing the filling on a flat pastry shape, usually a circle, then folding it to wrap the filling, crimping the edge to form a seal. The result is a raised semicircular package. The traditional cornish pasty is filled with diced meat, sliced potato and onion and baked. pasties with many different fillings are made with shops specialising in selling the best type. (or so they think)

Oggy is a slang term used in britain which comes from a Cornish term for the pasty.

Whats in it?

Beef
Potatoes
Swede or turnip
Onion
Seasoning

Each persons recipe is unique, which implies a secret ingredient. Personally, it’s the pastry that’s the winner!

I am not interested in the quantities or how to make these strange looking things. I know two people who make the best ones in the world, so why should I compete.

If any of our readers would like the recipe, please email us for details. Or come to the center of France for a cooking holiday and learn how to make the best Cornish Pasties in the world.