The pasty was a part of the British diet from as early as the 13th century, using venison and all sorts of tasty fillings and mainly eaten by the upper classes. No longer just posh nosh, it became particularly popular with the minors in Cornwall during 18th century. It was then the pasty really hit the spot as a meal that could be scoffed without cutlery and that stayed warm for a good while.
It’s still a perfect go-to meal to grab while you’re out and about today!
Simon explains (along with several other sources) that the Devon-Cornwall border was moved at some point and, in fact, the traditional Cornish Pasty as we all know and love it with swede, potato and beef skirt first popped up in our fine county, one thing is certain – it makes a blinkin' good lunch. 😆
A proper Devon pasty always comprises of uncooked meat (beef skirt, traditionally) and veg in a circle of pastry. Always crimped before baking, which steams the contents beautifully and gives the case that gorgeous golden crunch.
Much like the old cream or jam debate, there’s a bit of a to-do about where the crimp should be among West Country folk - on top or on the side. We have to say we like it on the side and think our pasties are rather fetching.
Find out how to crimp a pasty from the pasty queen herself - Paula 👑.
Our Multi Award-Winning Steak Pasty
Did we happen to mention that it won best pasty in the whole glorious country (yes, even beating the Cornish)… twice? Its total awards tally keeps on growing, with its 13th Gold Star Award at the Great Taste Awards just announced.
We'll finish with another Simon nugget for you on pasties, “when pasties are mass produced the bar is set low and prices driven down. Low meat content that is not regionally sourced and the use of additives are common indicators of mass-produced pasties that just don’t cut it! However, at Chunk we set the bar high and aim to wow customers with a historic classic tasty product”.