Unwrapping the Legacy of Cornwall's Beloved Cornish Pasty

Nestled in the picturesque town of St Agnes, Cornwall, the famous Cornish pasty beckons with its robust, yet pliable exterior. The portability of this culinary delight has endeared it to locals and visitors alike. But the history of the Cornish pasty runs deep, harkening back to an era of miners and their need for hearty sustenance during long shifts. In an ever-changing world, the mines may have closed, but the cherished pasty has stood the test of time. Join us as we delve into the intriguing art of creating these iconic hand pies.

The Craft of Pastry: Rough Crust Unveiled

The secret to keeping a Cornish pasty together, brimming with ingredients, lies in the pastry itself. Unlike puff or shortcrust pastry, the Cornish pasty is encased in "rough crust." This distinctive pastry is composed of flour, lard, butter, salt, and water, offering the perfect blend of flakiness and flexibility. While it boasts a slight flakiness, the butter and dough are intricately mixed rather than laminated, resulting in fewer delicate layers compared to puff pastry. Yet, a trace of those delicate layers remains.

The magic begins by folding fresh dough with remnants from the previous day, creating pockets of air. Nigel Hudson, our guide on this culinary journey, meticulously adjusts the dough's thickness for the pasty rounds. The balance is key – the pastry shouldn't transform into full puff pastry, as it needs to maintain its integrity, securely holding its contents.

The Pioneering Tool: Pasty Rings

The stars of the show are the pasty rings, a tool specially designed for crafting Cornish pasties. These rings are available in two sizes, the 7 1/2-inch medium pasty ring and the 9-inch large pasty ring. They may seem reminiscent of equipment used in an Olympic sport – perhaps curling. They are not particularly sharp, but they play a vital role in the art of Cornish pasty creation.

Ingredients: Simple and Effective

The fillings of the Cornish pasty are humble yet effective ingredients, with each serving a specific purpose, rooted in the pasty's historical context. Potatoes, revered for their ability to retain their shape when baked, feature prominently. Swede, known as turnip in Cornwall, adds a touch of sweetness. Onions and seasoning infuse flavor, while beef and butter contribute to the creation of a rich gravy. St Agnes Bakery opts for a cut of beef known as rump skirt, which offers juiciness and a luxurious texture. Importantly, minced meat is a culinary faux pas that's avoided in traditional Cornish pasties.

Cooking: An Art in Itself

Intriguingly, all the ingredients are added to the pastry in their raw state. This unique method allows the filling to cook harmoniously within the pasty's embrace. The robust rough crust ensures that nothing escapes until that first satisfying bite.

The final step in the pasty-making process is "crimping." Crimpers meticulously seal the edges of the pasties with 20 distinctive pinches. Each crimper's style is unique, reflecting their individual approach. The right- and left-handed crimpers also leave their mark, ending the pasties in their characteristic ways.

The Joy of Assembling

Claudia, our culinary enthusiast, steps up to try her hand at crimping, despite her initial lack of experience. The results vary, showcasing the distinctive "personalities" of the pasties, as each crimper leaves their unique touch.

The Cornish pasty's legacy is further revealed as Sue Drew, an expert crimper, explains the historical significance of the side crimp. The pasty was originally divided in two – one half containing a sweet filling, often jam, and the other packed with vegetables. This clever design allowed miners to grip the pasty by its side, keeping their hands free from the soot and dirt of the mines.

Baking and Enjoyment: An Unveiling of Flavor

The pasties are then completed with a glaze of oat milk and cow's milk for added crunch. Baking at a slow pace for about an hour allows the flavors to meld harmoniously. They are served at the ideal temperature, as a fresh pasty should be allowed to cool for approximately 45 minutes.

As we share this culinary tradition, Nigel unveils a unique historical tidbit: the bakery has been built atop two former mine shafts. While the mining era has come to a close, the Cornish pasty continues to thrive, testament to the enduring legacy of Cornwall's culinary heritage.

Claudia and Nigel sit down to enjoy their masterpieces, relishing the delicious combination of the soft yet flaky pastry, the well-seasoned filling, and the rich flavor of the beef. Amid bites and smiles, they toast to the traditions that endure, celebrating this humble yet beloved culinary creation.

In the world of culinary traditions, the Cornish pasty stands as a shining example of a beloved heritage that has endured the test of time. Whether you're a local savoring a pasty in St Agnes or a visitor experiencing this iconic hand pie for the first time, you can't help but be drawn to the rich history and flavorful essence that define the Cornish pasty.