Pasties are no doubt the food of the Cornish Nation; With over 130 million being produced every year, totalling 300 million pounds! Shop Pasties are the perfect takeaway and can be eaten out the bag, whilst enjoying the beautiful scenery of Cornwall. They can also be eaten when driving, with the driver often displaying a car sticker saying, “NO HAND SIGNALS; I’M EATING A PASTY” although this takes a lot skill and is not recommended, as you’ll be lagged in crumbs by the time you arrive at your destination.
Shop Pasties are good, but people say homemade Pasties are better! Whether they are baked by mother, gran, or if you are lucky; your partner, you can’t beat it. Baking a Pasty goes beyond making someone a meal, it’s a way people show their affection, it’s a magical, romantic experience. When you walk into a room and smell your Pasty baking in the oven, that’s love in the air. It brings joy and most of all it’s what makes Cornwall; Proper Cornish.
And while the basis of making a Proper Cornish Pasty is taken very seriously, there is also another element we often don’t think of, how we eat it?
Some people say, “you should never have sauce with a good Pasty” you might be thinking “so what?” however, Just think; if you didn’t follow this rule, it could be the beginning of something terrible! One minute you’re living the dream; tucking into your plate hanger, the next minute you’re on the Jeremy Kyle show, arguing about all sorts of family problems, all originating from accidentally putting a bit of Daddies on your dinner, now that’s living the nightmare!
Pasty maker Ann Muller from the famous “Ann’s Pasties” situated in the Lizard, said, “you eat a Pasty from end to end or corner to corner! If the crimp is a bit fat, break off that bit to get into ‘un. Our Family always drank sweet tea after our Pasty, that was the only time we had sugar in our tea”
Ann’s Pasty making skills have been passed down through the generations. She opened the first dedicated Pasty shop in Porthleven with here mum, Hettie Merrick, 30 years ago called “An Gegyn” which is Cornish for “the kitchen.” Her mum also wrote, “the Pasty Book.” Ann’s Pasties are possibly the closest you will get to a homemade Pasty, and being top-crimped makes them lighter, also known as having a good “Pastry to Innards Ratio”
Pasty Politics have been circling Cornwall since the begging of time, but whether you eat yours with a “cup tay” or a “drop sauce” the most important factor of all, is that the person eating the Pasty, makes the experience as pleasurable as possible.