The First Pasty

One of the oldest historical references to the pasty dates back to the reign of King Henry III in the 13th century. In those days there was little difference between pies and pasties, with the terms being used to describe an inedible “paste” of flour and water which was formed into "coffyns" containing rich stews of venison and porpoise.

Pasties were a favoured food of the nobility, with King Henry having a penchant for the lamprey pasty. This scaleless eel-like fish was highly prized by the King, who in 1242 commanded the Bailiffs of Gloucester to “send pasties of salmon and lampreys as quickly and frequently as they can to the King.”

The pasty as we know it today was made possible in the 1460s with the introduction of edible pastry from Italy, and during the 16th and 17th centuries the venison pasty became more popular with the Britons.

The diaries of Samuel Pepys (1660-1669) contain many references to venison pasties, with the shortcrust pastry an integral part of the hand-held meal.

However, it was not until Cornwall’s tin and copper mining industry took off in the early 19th century that the beef, potato and swede filling that we recognise as today’s Cornish pasty became popular.