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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