Food for thought: 2: The Cornish Pasty

Nova Corcoran

Pasty facts
Did you know traditional Cornish pasties used to be known as oggies or tiddy oggies? Or that Cornish pasties remain one of Cornwall’s most successful exports (Shackle 2001). The origin of the humble pasty is unclear, but records show they were eaten as far back as 1300. It gained popularity in the 18th century where miners, fisherman and farm workers took them for their lunches. Emigrating Cornish miners took pasties with them overseas and pasties are found in different places around the world (Devlin 2008). Origins of the distinct D shape are still debated, but it was probably helpful in re-heating pasties and may have been a way for miners to eat the pasty without handling the contents but allowed them to hold and then discard the crust.

Is that pasty good for you?
Pasties provide good sustenance as they contain root vegetables most commonly onion, swede and potato and the contents inside the pastry are pretty interesting on the health front. Onions have a natural antibiotic action and boast a number of health related properties including some documented evidence that they have preventive stomach cancer and cardiovascular health protection properties as they diminish the risk of blood clots (Craig 2011). Swedes have cancer protecting properties, vitamin C and beta carotene (Lutton 2007). Potatoes don’t offer too much nutritionally, but they will help fill you up!

On the down side pasties comes in high on the calorie count (usually between 500 to 1000) depending on if it is home made or shop bought. The shortcrust pastry (also high in saturated fat) puts the calories up a fair bit. So enjoy a good pasty just don’t eat them everyday!