The Pasty: great British food.


The Pasty: great British food.

There has been a bit of confusing lately about what a Pastie or Pasty actually is. A writer from the New York Times had never had a pasty and attempted to correct The Economist when they referred to them. He thought that ‘Cornish Pasties’ was a misspelling of ‘Cornish Pastries’ and didn’t think to check his facts before ridiculing them on his blog. In an attempt to highlight his foolishness The Economist sent him an American approximation of a pasty which quite frankly looks disgusting – see below.


Luckily I am not an American, I’m from Devon (not far from the home of the pasty, Cornwall) so I know a good pasty when I see one. Originally pasties were eaten by Coal Miners and were half savoury, half sweet. The pastry crust was originally meant to be thrown away (think of it as an early type of Tupperware). A true Cornish Pasty should be made from steak, potato, swede and anything else lying around.

According to a comment thread on Reddit some areas of American where Cornish immigrants settled still eat traditional pasties. Wikipedia suggests “Parts of Wisconsin, the Upper Peninsula of Michigan, and the Iron Range of northern Minnesota” are all keen on this food of the gods.

A Google image search for ‘Pasties’ suggests that Americans (always ready to lower the tone) use the word to refer to nipple coverings. Perhaps somebody should inform Pasty Muncher about this. A quick search of a few job sites shows no vacancies for either Pasty tasters or Pastie appliers which is unfortunate. Either way, I know what I’m having for lunch today!


One Response to “The Pasty: great British food.”

  1. Have a look over on this thread in which a pig faced kraut puts a cornishman right on the correct use of punctuation.

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