Pasties (portable individual pies) have a long history, having been mentioned in documents for over 800 years as “hunters” or celebration foods.
In the 1700’s the traditional Cornish Pasty was then notably popularized in England as tasty yet economical “packed lunches” for Cornish Tin Miners. Satisfying, warm and fortifying for a safe meal in very difficult conditions.
Jealously guarded recipes of meat, potatoes, onions, turnips, and other vegetables and flavorings, even sweets, were combined; then wrapped in special-recipe pastry and baked overnight to provide a satisfying lunch for the hungry men; deep underground at the pit face.
In the 1800s Cornish miners and their families emigrated throughout the world and this convenient food & their Pasty recipes went with them. Today, wherever ore mining communities exist - the UP of Michigan, areas of Wisconsin, Pennsylvania and Colorado… and all over the English speaking world - you will find affectionate ties to their own Pasty recipes!
Over the years, Pasties have become a popular menu item in British Pubs and are regularly served as a wholesome meal in many British homes. Pasties are as English as Calzones are Italian, Empanadas Hispanic, Pierogi Eastern European or Feuillette French.
4 & 20 have taken the Pasty into the 21st Century. A hot, nourishing, balanced meal of meats and/or vegetables in a wholesome, delicious pastry case; a varied, tasty and fun addition to American convenience eating - the great idea for a handy, different and satisfying feast!
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Everyone loves
a fine pie!
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