In Search Of The Humble Cornish Pasty

In search of the humble Cornish pasty Did you know... The pasty makes up 6% of the Cornish food economy A pasty must always be crimped on the side, never on top Cormish pasSty searches per capita 0.34 - 0,480% IMPORTANT! The Cornish pasty has Protected Geographical Indication status from the EU, meaning they must be made in Cornwall to be called a 'Cornish' pasty It's said that the crimped edge of a pasty was so that miners could hold it with dirty hands and eat the contents safely, later throwing the crust away for 'Knockers' (or ghosts) that lived in the mines. 0,21 - 0,280% 0.10 - 0,20% Source www.propercornish.co.uk The first reference to a pasty has been identified around 1300AD! 0.0) - 0.090 what ingredients make a gemuine pasty? Ist place City of Bristol Yearly Searches 2040 by a population of 428,100 beef swede (or turnip if you're Cornish) potatoes onion and pepper for seasoning Source:www.comishpastyassociation.couk znd place Cornwall Yearly Searches 2040 by a population of 536,000 K 3rel place Devon Yearly Searches 3840 by a population of I,135,700 that it was bad luck for fishermmen to take Cornish pasties to sea. This was probably a rumour spread by the miners who wanted to keep the pasties for themselves. There is a rumouY Simply cornishampers www.simplycornishhampers.co.uk