page_title: Cornish cuisine
section_title: Pasties
hierarchical_section_title: Cornish cuisine / Dishes / Pasties
caption_attribution_description: English: Bertrand Bedes and Adryan Winnan hold a giant pasty made by W. C. Rowe's, Cornish Bakers, which was paraded as part of the St. Piran's Festival on Sunday March 8th 2009 at Camborne Cornwall
context_page_description: Cornish cuisine encompasses the cooking styles, traditions and recipes associated with Cornwall and the Cornish people. It has been heavily influenced by the geography of the county as well as its social history.
  Cornwall, being a peninsula surrounded by seas historically well-stocked with fish, has meant that fish dishes form a major part of the historical and modern recipes in Cornwall. The fishing industry has played a major part in the economy of the county. The iconic dish of Cornwall, the pasty, has its roots in another historical industry within the county, this being mining.
  Cornwall has influenced and been influenced by other British cuisine, as well as having similarities with the cuisine of its neighbour in South West England, Devon.
  Certain Cornish food dishes have been granted protected geographical status under EU law, ensuring that they can only be labelled and marketed as "Cornish" if they are produced and mainly sourced within Cornwall. The Cornwall Food and Drink festival promotes Cornish cuisine and produce. A major theme is the use of game foods as well as fish. A number of high-profile Cornish restaurants and hotels use game as part of their menu.
context_section_description: Cornwall is perhaps best known though for its pasties, a savoury baked dish made from pastry. Today's pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, but historically pasties had a variety of different fillings. "Turmut, 'tates and mate" (i.e. swede, potatoes and meat) describes a filling once very common. For instance, the licky pasty contained mostly leeks, and the herb pasty contained watercress, parsley, and shallots. Pasties are often locally referred to as oggies. Historically, pasties were also often made with sweet fillings such as jam, apple and blackberry, plums or cherries. The Pasty Shop and West Cornwall Pasty are among the Cornish chains that have popularised traditional oggies around the UK.
caption: Cornish Pirates rugby players with a giant pasty that was paraded as part of the 2009 Saint Piran's Festival at Camborne.
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