Cornish pasties are crescent shaped meat pies, filled with meat, potato, swede (turnip), and onion. They became popular because they were easy to eat on the job, the crust held the heat, and miners could re-heat them with a candle from a head-lamp.
In the European Union, Cornish pasties received Protected Geographical Indication status, essentially a logo fulfilling the role of trademark and preventing inferior products being passed off as the real thing. Pasties made in Devon or Wales or anywhere other than Cornwall cannot be called Cornish pasties. It also means that pasties containing superfluous ingredients like carrots cannot be labeled as Cornish pasties. The PGI designation puts Cornish pasties in the same class as Stilton cheese, Scotch whiskey, or outside the United Kingdom, Camembert, Champagne, Feta, Parmesan cheese, and Black Forest ham. In the wake of Brexit, producers of Cornish pasties and some seventy other protected products throughout the United Kingdom, face uncertainty.
I mixed chop meat, potato, turnip, and onion with salt and pepper and dotted the mixture with a little margarine. I placed the mixture in a store-bought pie shell, since I didn’t have time to make my own crust. I didn’t care for the commercial crust, but the filling ws fabulous.