What Is a Cornish Pasty?

Being a Michigander I'm somewhat familiar with pasties (they're all over Michigan's UP and you can also find them in the Mitten). In Llandudno we got the Cornish pasties because they looked big and fresh (they were extremely hot!), and also because the locals had pretty much cleaned up on the other varieties.

So the question is: Exactly what is a Cornish pasty? (After all: we were in Wales.)

Answer: I'm not sure the "innards" we had are in accord with this defintion (I remember peas), but here's what Wikipedia says:
A Cornish pasty, as defined by the Protected Geographical Indication awarded by the European Union on 20 July 2011, should be shaped like a ‘D’ and crimped on one side, not on the top. It should include uncooked beef, swede (called turnip in Cornwall),[6] potato and onion, with a light seasoning of salt and pepper - keeping a chunky texture. The pastry should be golden and retain its shape when cooked and cooled.[7] The pasty has been described as a "functional food" as it is appears to be designed with the purpose of being easily carried, retains its heat for a long time and can be eaten with the hands.
http://en.wikipedia.org/wiki/Pasty#Cornish_pasty

And here's some nice looking Cornish pasties:


Cornish Pasty Pictures, Images and Photos



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