Cornish pasty facts: 7 things you didn't know about the pastry snack

Love a pasty? Who doesn’t. Brush up on your knowledge with these facts.

Love Cornish pasties? Us too.

Here are a few facts about the flaky snack to feed your mind…

1. The pasty is thought to have been part of Britain’s diet since the 13th Century when it was favoured by the wealthy upper classes and royalty. In those days the fillings would be rich and lavish such as venison, beef, lamb and seafood.

2. It was the Cornish tin mining industry in the 19th Century that really catapulted the Cornish pasty to fame and made it an integral part of Cornish family life. Adults and children alike took pasties down the mines for a mid-morning snack. The distinctive D shape came about because the miners used the crust as a handle to prevent them contaminating the food with their dirty hands.

3. The traditional recipe for a Cornish pasty is beef with onion, potato and swede, which are cooked together to create a delicious, rich gravy. Nothing is cooked before it goes into the pastry.

4. The Cornish Pasty Association achieved Protected Geographic Indication (PGI) status for the Cornish pasty, which means that in order to call a pasty a Cornish pasty, it has to be made in Cornwall to an approved recipe.

5. Cornwall-based pasty giant Ginsters sells 800,000 pasties a week

6. The saying ‘oggie, oggie, oggie’ has its roots in the Cornish tin mines - 'oggie' comes from Hoggan, the Cornish word for pasty. Some mines had stoves to warm up the pasties, and Hoggan was shouted down the mine when they were ready for eating. In reply the miners would shout ‘oi, oi, oi!’

7. The pasty is so celebrated in Cornwall that the Cornish rugby team suspends a giant pasty above the bar if they are playing in an important game.

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