The humble Cornish pasty

Think of Cornwall and you immediately think pasty, something that has made this part of the country famous. Almost everyone enjoys a good pasty with its varied fillings and crusty pastry.

The true origin of the pasty is not known. It is a basic dish and finding its simple beginnings would be difficult. There are periods in time when the pasty was in great demand, and there is a record of Henry V111 tucking in to one. There is further evidence of the pasty being connected to the mining period.  Potato, onion, beef and swede make up the recipe of the Cornish pasty.

As strange as it may appear there is proof of some early pasties being filled with a sweet   mix of jam and fruit. Pasties though, may contain a variety of fillings, from savouries and meat to honey and sweet mixes. When making a pasty ensure that the edge is crimped. This is important as it seals in the flavour while cooking.  Cornish pasties are famous and you will find them on sale in most bakeries worldwide.

Fishing is another industry important to Cornwall. Many species stock the rivers and sea with salmon and trout being the better known. Smoked salmon with a slice of lemon makes an enjoyable and healthy meal. There are many great fishing spots such as Crooklets, Perranporth and North Cot where Mackerel, cod, dog fish and flat fish can be found. Plaice and Turbot are also available in some parts.

There are a number of vineyards dotted around Cornwall and in the West Country. Camel Valley is a more popular brand of wine and they produce a high class, tasty Rosé. Reds and white are also found countrywide. Cornish wines are well respected and noted for their good quality.