A pasty, traditionally associated with the classic Cornish pastry, is a type of pastry typically filled with a selection of meat, vegetables and seasoning. The word "pasty" comes from the Medieval French word "paste" for a pie filled with meats, vegetables or cheese, baked without a dish. Dating back to the 13th century, pasties used to be a mainstay amongst the wealthy, although they quickly became popular amongst the working classes in the 17th and 18th centuries. Nowadays, pasties can be filled with anything from stewed steak to chicken tikka to cheese and onion and almost anything else you can think of. Take a look at the recipes below to learn how to make a delicious sweet or savoury pasty with a variety of fantastic fillings.

Pasties have long been associated with Cornwall and perhaps the most famous pasty of all is the traditional Cornish pasty, made with an uncooked filling of beef, diced potato, diced swede, diced onion and black pepper. Some varieties include Worcestershire sauce, others minced beef. Cornish pasties were particularly popular amongst miners, as the unique shape of the pasty meant that it could easily be eaten without cutlery and could be warmed through on a shovel held over a candle.

Nowadays, pasty is more of a general term for a pastry that is formed into a pasty shape and crimped to seal. Fillings can be sweet or savoury or even a mixture of the two – take a look above for a recipe for traditional Cornish pasty with afters, a Cornish pasty with an apple, cinnamon and sultana mix at one end for pudding. We have a range of delicious pasty recipes, including red onion chutney, potato and cheese pasties, berry pasties, curried potato pasties and some rather fancy sage, pumpkin and feta pasties. Perfect for picnics or served warm as part of a main meal.