Cornish Pasty

A semicircular shaped pie made with shortcrust pastry filled with diced steak, sliced potato and onion.

Away from the traditional Cornish version, pasties are now made with all sorts of fillings such as chicken and ham, cheese and vegetable, or even curry.

It is popularly believed that the pasty was a Cornish miner's lunch and had meat at one end for the main course, and fruit at the other end for pudding. However, it is doubtful that the fruit could survive the cooking time necessary for the raw meat. Another more believable story is that the grimy miner would use the crimped side of the pasty as a 'handle' and then throw it away, so he could avoid eating coal dust.

Sometimes known as an oggy, which derives from the Cornish term for a pasty, I'm told.

In 2011 the European Commission granted Protected Geographical Indication status to the Cornish Pasty, meaning that they can only be made in Cornwall, to a traditional recipe.


Originating from Cornwall at the south-west corner of England, these are popular throughout the country.