Embracing your Inner Cornish Pasty
The 5th March is St.Pirans Day, a Cornish 6th Century Abbot and Saint, and Cornishmen all over the world will be eating Cornish Pasties in celebration.
Originally created as a convenient way for tin miners and agricultural workers to take food to work for lunch, the Cornish Pasty is a lovely creation.
Egg glazed shortcrust pastry (preferably made with half and half lard to butter for light, flaky shortness) encases beef skirt, onions, potato and swede. As hotly contested as the ingredients of a true Cassolet, the Cornish Pasty has at least as many variations on the theme of it’s contents, and debate resounds around Cornwall each year about what is most traditional and authentic.
I believe there is also now a Cornish Pasty Festival in place so that Cornwall can celebrate this wonderous creation in all it’s splendour, and allow us all to participate in the embracing of our inner Cornish Pasty.
St. Piran would be proud.