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	Info and facts on 'Cornish pasty' (Site not responding. Last check: 2007-11-07)
		A Cornish pasty or Cornish pastie is a type of pie (Dish baked in pastry-lined pan often with a pastry top), originating in Cornwall (A hilly county in southwestern England), United Kingdom (A monarchy in northwestern Europe occupying most of the British Isles; divided into England and Scotland and Wales and Northern Ireland).
		Pasties are also sold in supermarket (A large self-service grocery store selling groceries and dairy products and household goods) s, but these are mass produced (additional info and facts about mass produced) and often taste entirely different from authentic Cornish pasties.
		Pasty is not pronounced as if it had to do with paste, but rather as IPA (additional info and facts about IPA) //, //, or something similar, depending on dialect.
	www.absoluteastronomy.com /encyclopedia/c/co/cornish_pasty.htm (517 words)

	Encyclopedia: Cornish pasty
		Pasties are sold in supermarkets, but these are mass produced and often taste entirely different from authentic Cornish pasties.
		Pasties were also introduced by Cornish miner immigrants in the 19th century to South Australia (particularly the Yorke Peninsula), and continue to be popular.
		Cornish invented it and that it is a diminutive of the star gazed pie, which is a type of pie baked with fish, such that the fish heads stick out of the pie.
	www.nationmaster.com /encyclopedia/Cornish-pasty (2554 words)

	Cornwall - Wikipedia, the free encyclopedia
		Cornwall (Cornish: Kernow or occasionally Curnow) is a county of England's south-west peninsula, lying west of the River Tamar.
		The revival of the Cornish language in the 20th century has boosted Cornish cultural identity, and although currently less than 0.1% of the population speak it fluently, it is taught in many schools and used in religious and civic ceremonies.
		The publication of Henry Jenner's "Handbook of the Cornish Language" in 1904 caused a resurgence of interest in the Cornish language and efforts are being made to revive it.
	en.wikipedia.org /wiki/Cornwall (2490 words)

	History of the Pasty (Site not responding. Last check: 2007-11-07)
		The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours.
		Since entire Cornish families worked in mines and each member of the family wanted different ingredients in the pasty, the Cornish wife would stamp the bottom corner of each pasty with an initial.
		The pasty survived the collapse of mining because it became extremely popular with the major ethnic group to remain after the mines closed, the Fins.
	www.hu.mtu.edu /vup/pasty/history.htm (1055 words)

	The Cornish Pasty (Site not responding. Last check: 2007-11-07)
		The Cornish Pasty was a convenient way, in the days before canteens or fast food restaurants, to provide refreshment at work.
		Pasties were made with a firm pastry in order that they could be eaten, wrapped in a paper bag, held in the hand.
		Some pasties were made with one end filled with meat and vegetables and the other end with fruit, thus providing both a main course and a sweet.
	www.crofter.com /wotsit/wotsit_on_west/pastyrecipe.html (253 words)

	Cheese Soufflés: British Recipes (Site not responding. Last check: 2007-11-07)
		Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work.
		These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too.
		In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called "Bedfordshire Clangers." A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade.
	www.britannia.com /cooking/recipes/cornishpasties.html (290 words)

	Pasties in Michigan's Upper Peninsula (Y. Lockwood and W. Lockwood) (Site not responding. Last check: 2007-11-07)
		It is the latter that was adopted for the U.P. pasty.
		Once pasty rests on a plate, it lends itself to innovations that some regard as abuse: its crust is broken in the center, releasing its moisture and heat, and it is smothered with butter, gravy, or other substances.
		Pasty accompanied by buttermilk is regarded as a Finnish ("bad") habit, especially by the Cornish.
	accad.osu.edu /~dkrug/367/online/ethnicarts4/r_resources/reading/Lockwood.asp (5898 words)

	Cornwall Taste Of The West
		The Cornish Pasty Association is a group of more than 40 of the county’s pasty manufacturers and bakers who are applying for European protected status for the Cornish pasty.
		A wealth of historical evidence confirms the importance of the Cornish pasty as part of the county’s culinary heritage, with some of the first references appearing during the 13th century, during the reign of Henry III.
		The pasty became more commonplace in the 16th and 17th centuries, and by the 18th century was firmly established as the staple diet of working men across Cornwall, and their families too.
	www.cornwalltasteofthewest.co.uk /fooddrink.htm (332 words)

	Fodor's Travel Guides \| Forums Messages
		Cornish pasties are pie-like concoctions, with a distinctive semicircular profile.
		Pasty"s are very much available here in Upper Michigan, they are virtually a staple food, with the meat, carrots, onions, potatoes and at times beggies within the crust.
		It is widely believed that the "crust" by which a pasty is held was discarded by the tin miners who ate them as it contained toxins from the tin mine, such as arsenic.
	www.fodors.com /forums/pgMessages.jsp?fid=2&tid=34505708&numresponses=1&start=0 (1075 words)

	The Pasty Oven - Fresh Pastys to your door - History of the Pasty
		The pasty is the national symbol of Cornwall, England.
		In some Cornish families a pasty recipe is the only means of tracing their family history.
		The traditional pasty was a complete meal consisting of meat, potato, onion and seasoning all wrapped in a crust ten baked.
	www.pastys.com /history.shtml (496 words)

	OLYMPIC CHORUS BOOSTS CORNISH PASTIES articles (Site not responding. Last check: 2007-11-07)
		The pastry had to be indestructible, because this pasty had to travel down the tin and copper mines, to be eaten by the miner as his 'croust' at 'crib' time.
		Pasties have accompanied Cornish settlers (who were often called Cousin Jack and Cousin Jenny) overseas, and are prepared, eaten and sometimes sold by their descendants in many parts of the world, including Australia, New Zealand, South Africa, Canada, and many parts of the United States.
		Pasties from our store are acclaimed by people from all over the world as the best they've ever eaten.
	www.foodiesite.com /articles/2000-10/cornishpasties.jsp (1119 words)

	The Cornish Oven Fast Food Opportunity (Site not responding. Last check: 2007-11-07)
		Deep mining was the work of Cornish miners who brought their skills, sledges, drills and blasting powder from the mining pits of Cornwall to the prospering shafts of Lake Superior.
		The Cornish pasty, in its various forms, is a delectable pleaser and deservedly considered a world-famous meal.
		The true Cornish way to eat a pasty is to hold it in your hands, and begin to eat it from the top down to the opposite end of the initialed part.
	tcoinc.com /tco/tco3.html (445 words)

	The History of the Pasty's Migration to Michigan
		When the Cornish came to the copper and iron mines of the Upper Peninsula, they contributed skills that were unknown to many of the other groups.
		In the workplace, as pasty wasn't eaten with a fork; it was eaten end to end, held upright to keep the juices in.
		The Upper Peninsula pasty differs from the Cornish pasty in that the vegetables are usually diced rather than sliced, there are more vegetables, and a thinner crust.
	kenanderson.net /pasties/michigan.html (363 words)

	Waitrose.com - Local Food: Cornish Pasties - Waitrose Food Illustrated
		Whenever the pasty is maligned or misrepresented, Ann is quick to rush to its defence.
		Put simply, a pasty is a pie without a dish and according to Ann's mother Hettie, jam or meat pasties were once found all over the north of England.
		Thanks to a package of new EU laws, the pasty may shortly be raised to the coveted status of Protected Geographical Indication (PGI), thereby recognising its uniquely Cornish heritage.
	www.waitrose.com /food_drink/wfi/foodissues/campaigns/0105038.asp (1021 words)

	Cornish Pasty
		Admittedly in times of poverty, its contents might be reduced to potatoes, or to parsley and an egg with a leek or two or a hint of bacon, but surely it never tasted as awful as the so-called Cornish pasties sold all over the country in supermarkets and cheap restaurants.
		The pastry obviously had to be firm, because pasties were a packed lunch, for carrying to the mines, fishing boats or schools (though not so hard that the pasty could be dropped down a mineshaft without breaking -- an old joke).
		They even keep the Cornish habit of marking initials on a corner of the crust, so that a half-eaten pasty can be left on a school bench, for example, and reclaimed by its owner after a fight or a game.
	www.allchefsrecipes.com /ethnic/R4.htm (403 words)

	Cornwall --- The Cornish Pasty at Cornish-Links --- Cornwall (Site not responding. Last check: 2007-11-07)
		Cornwall --- The Cornish Pasty at Cornish-Links --- Cornwall
		In the 13th and 14th centuries, pasties were filled with venison, beef, lamb, salmon and lampreys (eels), dressed with rich gravies and sweetened with dried fruits.
		The pasty became synonymous with Cornwall some 500 years later, thanks largely to the development of tin and copper mining in the county.
	www.cornish-links.co.uk /pasty.htm (1257 words)

	University of Sheffield Cornish Society Cornish Pasty Recipe (Site not responding. Last check: 2007-11-07)
		Pastys are great, I love them (the vegetarian kind) and I can even make them although when it comes to cookery, I'm not the full cream tea and sometimes I have to make several attempts at constructing a passable pasty.
		They would hold the pasty in their hands to eat, the crust, effectively stopping the dirt from their hands getting all over their 'croust' which is what they called lunch.
		Each pasty was huge and was filled with meat and vegetables on one side and fruit on the other (often apple and currants), so they had pudding aswell.
	www.paranoiabunny.com /cornish/folklore/foodways/pasty.html (721 words)

	Cornish - Pies and Pasties (Site not responding. Last check: 2007-11-07)
		The first known, or one may perceive what is perhaps the earliest reference to the now far-famed Cornish Pasty, was a comment by a visitor from London to Cornwall an 1776.
		The Cornish Pasty has to be crimped over the top to qualify and in some cases the crust has to be extended at each end - this is to allow the miners to eat the Pasty with dirty hands and throw away the crust ends.
		In some cases the inside of the pasty was a dual mixture, savoury one end and mince or apple the other.
	home.vicnet.net.au /~bendcorn/pasties.html (439 words)

	Lizard Pasty Shop \| helston cornwall uk
		Soon afterwards she began making pasties for neighbours, "who'd bring gifts of fresh fish they'd caught or vegetables they'd grown, and who treated my living room like a waiting room, sitting around gossiping over cups of tea if the pasties hadn't come out of the oven yet".
		But when juggling family and pasty shop became too much, Ann's husband transformed the garage of their house into a pasty kitchen, where she is able to crimp away to her heart's content.
		Her pasty making has been featured in Caterer and Hotelkeeper (18 April 1996), The Sunday Mirror Magazine (14 April 1996), The Times, Food Page (4 July 1993), the BBC Food Programme (Nov 1995), the BBC Food Lovers' Guide (1996-7) and the Australian Women's Weekly magazine - Handmade - (July/August edition 1998).
	www.connexions.co.uk /lizardpasty (403 words)

	The Great British Kitchen
		One of the original packed lunches, Cornish Pasties are still a treat for tucking into lunch boxes, eating on the run or serving with a crisp salad for lunch.
		Each Cornish cook has their favourite recipe but the key is to have the pastry packed with tender chunks of meat and juicy vegetables.
		They were far from the first and certainly not the last generation of working Cornish men to take a pasty to the fields or down the mines for their lunch.
	www.greatbritishkitchen.co.uk /eh_pasties.htm (400 words)

	Country Life : Country Life (Site not responding. Last check: 2007-11-07)
		Although it was a Cornish preserve in past centuries, the pasty has become the emblem of Cornwall, to the extent that local producers are now trying to secure EU protection for the dish
		Worse, Grimes was guilty of making scathing remarks about the pasty: 'you've got this five pound football-shape thing sitting in your hand and there's nothing you can do with it.' His comments so angered Lizard pasty maker Ann Muller that she burned an American flag.
		'Its aroma declares we are Cornish.' Indeed, the pasty (or rather, paastee, as it is pronounced in the county) sits firmly at the heart of all things Cornish, although it hashardly been a Cornish preserve in the past.
	www.countrylife.co.uk /lifecountry/food/cornish_pasty.php (1056 words)

	Cornish Pasties (Site not responding. Last check: 2007-11-07)
		For each pasty, on the 1/2 of the crust farthest from you, layer 1/4 of the potato, meat and onion.
		Brush pasties with a mixture of 1 egg yolk, and 1 tablespoon of water before baking.
		Our family Cornish Pasty recipe was always an oral thing with all the details passed verbally during family pasty making get-togethers.
	www.cornish-ancestors.co.uk /clul/Recipes/pasties.htm (1187 words)

	The Lizard Pasty Shop presents The Cornish Pasty
		To make an authentic pasty, the vegetables, comprising onions, potatoes and swede (they call it turnip in Cornwall!), must be sliced.
		The pasty is the national symbol of Cornwall.
		When fishermen set sail, they leave their pasties ashore - one reason why home-made pasties are traditionally marked with the owner's initials, to avoid confusion.
	www.connexions.co.uk /lizardpasty/pasty.htm (500 words)

	[No title]
		THE Cornish pasty is the original hand-held convenience food with a pedigree that dates back to the Middle Ages.
		Three million pasties are produced in Cornwall every week with ninety per cent of them sold outside the county.
		Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F.
	www.unhooked.com /food&bev/International/nevillepasty.htm (616 words)

	"The Giant Cornish Pasty of Death" Thomas Snow
		The Cornish have the firmly held belief that England is oppressing them using the standard elements of oppression such as well-maintained roads, free health care, etc. These people are to Britain in a similar way that the people from Oklahoma are to other states in the US, but less sophisticated.
		I get there and the entire stadium is filled with Cornish men and women wearing yellow and fl rugby jerseys and a small group of worried looking Glouscestermacallits, trying to look inconspicuous in their red and white rugby jerseys, hoping now to loose the game and leave with their skins.
		So they paraded a six-foot plastic Cornish pasty (not quite as tough as the normal pasty, but probably less mouldy) around the stadium, stopping at each goal post and hoisting it up by ropes in some sort of Cornish gastronomic blessing to cast out the evil rugby demons.
	www.thewritegallery.com /writing/giant_cornish.html (1381 words)

	Cornish Food
		The world famous Cornish pasty is known as an 'Oggy' locally (from the Cornish 'Hoggan').
		However, the Cornish have been known to fill the pasty with whatever ingredients were available (especially in times of hardship) and it was once said that the devil would never cross the Tamar into Cornwall for fear of being put into a pasty!
		The pasty was first introduced to give tin miners a filling meal that they could handle easily with dirty hands.
	www.clarew.freeserve.co.uk /food.htm (403 words)

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