The British pasty is a dishless pie historically filled with a variety of meats such as venison, beef, lamb and seafood, often brimming with rich gravies and fruit. This hand-held meal has been enjoyed by royalty and peasants alike since the 13th century, and in the 17th and 18th centuries, the pasty reached its height in popularity. The working people of Cornwall, a county in England’s southwestern tip, adopted these portable pies as their go-to lunch while they worked. Revered among tin and copper miners, the pasty’s densely folded crust could keep its contents warm for hours, eliminating the need to resurface for lunchtime. Today, there are many variations of the pasty in Britain, but the Cornish pasty is the most famous recipe of all.
The Cornish pasty is filled…
