The wonderful world of pasties.

Though indigenous to the southwest of England, Cornwall to be exact, pasties of all shape, size and filling can be found throughout our fair land.  Square ones, crescent ones, some filled with chicken tikka, some with steak and beans.  The traditional Cornish Pasty, proud owner of PGI (Protected Geographical Indication) is stringently controlled though.  Its shape and filling must meet exacting guidelines or it is simply not a Cornish Pasty.

The origins of the word pasty can be traced to the old English word for a pie baked without a dish and has been documented in historical writing all the way back to the 1300's.  Whether or not the English can lay claim to "discovering" the pasty is a matter for some thought.  I'm sure the Spanish empanada and the Indian Samosa would have something to say about that.

Fact of the matter is though, they are delicious.  I like them filled with anything, as long as it isn't tough old steak.  The brief instance of fear one experiences before biting into a cheese and bean melt (from Greggs, of course) as you try to anticipate the searing, volcanic filling exploding across your lips is a moment to savour - let alone the product itself.

A cheese and onion pasty, served with home made fried chips and baked beans is without doubt a triumvirate of triumph.  A hearty and over-zealous splodge of ketchup and this dish is complete.