He was quite right. I went home and Googled it. The Cornish Pasty, like Champagne or Parmigiano-Reggiano, has its own special designation, protected by the European Union as a special regional food. I hadn’t really believed him, but there it was.

“I didn’t much like pasties growing up,”  Matt Grant, owner of The Great British Pasty Company also told me. “They were made with minced meat, you see, not cubed steak like they’re supposed to be.”

But he likes them now. At least the ones he’s making. I like them too, particularly after learning more about their storied history.

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