Celebrate Pasty Week with Ginsters Original Cornish Pasty


Ginsters Original Cornish Pasty


CORNISH PASTY WEEK 2018

The first ever #CornishPastyWeek (an initiative bought to you by the Cornish Pasty Association) will be celebrated throughout Cornwall between the 25th February and 3rd March 2018, culminating in the 7th annual World Pasty Championships at the Eden Project. 'Oggy Mania' is expected to grip the county as pasty producers, bakers, farmers and customers come together to honour Cornwall's culinary gift to the world!

Cornish Pasty Week


To help celebrate the county's most iconic food, famous pasty makers Ginsters have asked me to showcase their most popular product during Cornish Pasty Week, the one and only Original Cornish Pasty. But first, I want to give you a little Cornish pasty history lesson.

Ginsters Original Cornish Pasty

HISTORY OF THE CORNISH PASTY 

Pasties are thought to have been around in Cornwall since the 14th Century, so it’s only natural that us Cornish folk have become rather attached to them. Originally a good, calorie-filled, transportable meal for hungry workers – possibly even the first real ‘convenience’ food – it would have contained cheap ingredients such as potato, swede and onion without the succulent meat that is included today. That came later as people became bigger meat eaters and pasties became more widely eaten.

Cornish Tin Miners
Cornish Tin Miners enjoying a pasty - photo courtesy of Cornish Pasty Association
It was the advent of Cornish mining in the 19th century that really brought the pasty into its own and made it an important part of the life of so many Cornish families. Pasties were taken down the mines by the adults and children who worked there; the shape and size made them ideal for carrying, and they became the staple for the daily ‘crib’ or ‘croust’ – Cornish dialect for a bite to eat, usually taken mid-morning. It is thought that the miners gave the pasty its distinctive D shape too – the crust became a handle, which was discarded to prevent contaminating the food with grubby, possibly arsenic-ridden hands. Others will dispute this, arguing that miners ate their pasties wrapped in muslin or paper bags so that they could enjoy every last bit, as we do today.

For many families, pasty-making was a daily task and recipes were passed from mothers to daughters, rarely written down. Producing a magic pasty takes a certain knack and many cooks take so much pride in theirs, that not many will share their recipes. Some have even been known to take them to the grave, refusing to pass them on even to their offspring.


QUICK CORNISH PASTY FACTS

  • At least 120 million Cornish pasties are made in Cornwall EVERY YEAR
  • Cornish Pasty Producers generate around £300 million pounds worth of trade for the local economy, which is around 20% of the total turnover of Cornwall's food and drinks sector
  • At least 2000 people work in pasty production, may of which are full time permanent posts
  • Pasty makers on average spend at least 25% of their turnover within the local economy
  • As much as £15 million a year is paid to Cornish farmers for ingredients

ABOUT GINSTERS

In 1969, dairy farmer Geoffrey Ginster, began baking Cornish pasties in an almost derelict egg packing barn in the Cornish town of Callington. He thought he would be able to bake 20,000 pasties a week. On his first day he only managed 24! A lot has changed since then though.

WHAT MAKES A GINSTERS?

The potatoes, swedes and onions come from Jeremy at Hay Farm on the Rame Head peninsular, only 15 miles from the Ginsters bakery. It’s micro climate makes this the perfect Cornish spot for growing veg.

CORNISH HERITAGE

Their award winning Original Cornish Pasty is the real deal and has Protected Geographical Indication to prove it! Beef, potato, swede & onion with a dash of seasoning, wrapped in pastry and made in Cornwall. Do it any other way and it simply can’t be called a Cornish Pasty.

THE TASTE TEST

Insisting on only using quality ingredients and the unique blend of seasonings (including their famous peppery twist) is what gives Ginsters that distinctive taste. This means they don’t need any artificial flavourings at all. They are eaten best hot out of the oven, so the pastry crisps up and the filling becomes lovely and tender. Whatever you do, NEVER EVER MICROWAVE A PASTY, it's sacrilege and you'll end up with a soggy mess.

Of course, Ginsters are not just about pasties. These days their product range is huge and includes pork pies, pastry slices, scotch eggs and sausage rolls as well as freshly made sandwiches, but the Original Cornish Pasty will always be it's most popular and most loved.

Celebrate Pasty Week with Ginsters Original Cornish Pasty

How will you be enjoying Cornish Pasty Week this year?

Disclosure: This is a sponsored post for Ginsters. All thoughts are my own.
Beth Sachs
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