Cornish pasty

Cornish pasty is traditionally hemisphere savoury pastries that from the British County of Cornwall comes. Traditionally, the stuffing out of potato, rutabaga and onion (all three finely chopped) and beef (cut into small cubes), with some butter and salt and pepper to taste. Today there are many variations, such as with chicken, with cheese and vegetarian.There are also sweet variants, for example with Apple. The dough wrapped in solid fill of the real pasty is not pre-cooked, the cakes belongs in its entirety to be cooked in the oven.

Pasty's were by way of lunch dish for hundreds of years ago by the wives of miners made. The pasty was in the my the ideal ready meals and ready-to-because the nutritious stuffing wrapped in dough, she stayed long was hot. According to tradition, protected the dough also packaging the food into the dirty my area and was thick dough edge don't get eaten, but served as a ' handle ' for the eater.

One of the names for the pasty is oggy, a Cornish Word. As women pasty's to their men in the Tin mines brought, they shouted "oggy oggy oggy" to tell them that lunch came, the miners answered with "oi oi oi". Later the cry "oggy oggy oggy, oi oi oi" an exclamation at rugby matches.

The pasty was popular with workers in large parts of the United Kingdom, including the mining districts of Northern England. Workers who moved to other continents took the habit to eat pasty's as lunch. Therefore one can also, for example, in Australia, find Pennsylvania and Wisconsin pasty's.