Hand pies, those delightful, portable packages of savory or sweet goodness, hold a special place in culinary traditions worldwide. In England, however, the story of these pastry pockets is particularly rich and varied, with a plethora of names and regional variations that reflect the country’s diverse food heritage. While “hand pie” itself is perfectly understood, several other terms are much more commonly used, each carrying its own subtle connotations and historical baggage. Let’s embark on a journey to uncover the fascinating world of hand pies in England and explore the delicious terminology that accompanies them.
The Ubiquitous “Pasty”: Cornwall’s Culinary Icon
Perhaps the most iconic hand pie in England is the Cornish pasty. This isn’t just a local delicacy; it’s a symbol of Cornwall, a region steeped in history and known for its strong sense of identity. The Cornish pasty boasts Protected Geographical Indication (PGI) status under European Union law, meaning that to be officially called a “Cornish pasty,” it must be made in Cornwall and adhere to a specific recipe.
The Anatomy of a True Cornish Pasty
A traditional Cornish pasty typically contains beef (usually chuck steak), potatoes, swede (rutabaga), and onion, seasoned with salt and pepper. These ingredients are uncooked when they’re encased in a sturdy, crimped pastry crust. The distinctive “D” shape with a thick crimped edge is crucial; it was originally designed for Cornish tin miners to hold the pasty without contaminating the filling with their dirty hands. They could then discard the crimped edge, ensuring a hygienic and satisfying meal deep underground.
The crimp’s practical origin has evolved into a symbolic feature, and skilled pasty makers take pride in creating beautiful and consistent crimps. Variations exist, with some families having their own unique crimping styles passed down through generations. The precise recipe, the quality of the ingredients, and the skill of the baker all contribute to the distinctive flavor and texture of a genuine Cornish pasty.
Beyond the Classic: Modern Pasty Variations
While the traditional Cornish pasty remains the gold standard, variations have emerged to cater to different tastes and dietary requirements. Vegetarian pasties, featuring vegetables like cheese, mushrooms, leeks, or squash, are widely available. Some bakers experiment with different meats, such as lamb or chicken, and add spices or herbs for a modern twist. However, purists argue that these variations shouldn’t be labeled “Cornish pasties” unless they adhere to the traditional recipe and are made in Cornwall.
“Pie” – The Overarching Term: A Category, Not Necessarily a Handful
It’s important to note that the term “pie” in England is broader than just hand pies. A pie can be a large, family-sized dish baked in a deep dish or tin, or it can be an individual portion. However, the essence of a pie lies in its pastry crust, encasing a savory or sweet filling. Therefore, a hand pie can be accurately described as a “small pie” or an “individual pie.”
Understanding Pie Crust Varieties
English pies utilize diverse crust types, including shortcrust pastry (the most common), puff pastry (for a lighter, flakier texture), and even potato-topped pies (like shepherd’s pie). The choice of crust depends on the filling and the desired outcome. Hand pies often use shortcrust pastry for its sturdiness and ability to hold its shape.
Savory vs. Sweet Pies: A Culinary Divide
English pies can be broadly categorized as either savory or sweet. Savory pies typically feature meat, vegetables, or cheese, while sweet pies contain fruit, custard, or other sweet fillings. Hand pies can fall into either category, offering a delightful range of flavors and textures. Think of a mince pie (sweet) versus a pork pie (savory).
“Turnover”: A Folded Affair
Another term used for hand pies in England, particularly for those with a specific folded shape, is “turnover.” A turnover is essentially a piece of pastry folded over a filling, creating a semi-circular or triangular shape.
The Significance of the Fold
The fold in a turnover is not merely aesthetic; it also helps to seal the filling inside and create a neat, portable package. Turnovers can be baked or fried, depending on the desired texture and flavor.
Turnovers vs. Pasties: A Subtle Distinction
While the terms “turnover” and “pasty” are sometimes used interchangeably, there are subtle differences. A pasty is typically associated with a crimped edge and a specific filling, while a turnover is more generic and can encompass a wider range of shapes and fillings. A pasty is usually baked, while a turnover could be fried.
Regional Variations: A Tapestry of Flavors
England’s diverse culinary landscape is reflected in the regional variations of hand pies. Different regions have their own unique fillings, crust types, and names for these savory treats.
The Bedfordshire Clanger: A Dual Delight
One notable example is the Bedfordshire clanger, a long, cylindrical pasty that features both a savory filling (meat and vegetables) at one end and a sweet filling (fruit or jam) at the other. This clever design allowed farm laborers to enjoy a complete meal in a single, portable package. The clanger is a perfect demonstration of English ingenuity.
The Melton Mowbray Pork Pie: A Cold Meat Classic
While technically a pie, not a hand pie, the Melton Mowbray pork pie deserves a mention. This renowned pie, traditionally eaten cold, features uncured pork encased in a hot water crust pastry. Although often larger, individual versions exist, blurring the lines with hand pies.
The Rise of the “Sausage Roll”: A Special Case
While technically not always considered a hand pie, the sausage roll is a very popular savory treat made of sausage meat wrapped in puff pastry. Individual sausage rolls are widely available and enjoyed as a snack or light meal. Their ubiquity and portability mean they often fulfill a similar role to hand pies, particularly in casual settings.
Sausage Rolls vs. Hand Pies: Points of Difference
The key difference lies in the filling. While hand pies offer a variety of fillings, sausage rolls are almost exclusively filled with sausage meat. The pastry is also a factor, with puff pastry being the standard for sausage rolls, whereas hand pies utilize different kinds of pastry.
Hand Pies in Modern England: A Resurgence of Tradition
Despite the rise of modern convenience foods, hand pies continue to be a beloved part of English cuisine. Traditional recipes are being revived, and new variations are constantly being created to cater to contemporary tastes. Bakeries and cafes across the country offer a wide array of hand pies, from classic Cornish pasties to innovative creations featuring local ingredients and global flavors.
The availability of ready-made pastry and fillings has also made it easier for home cooks to experiment with hand pie recipes. Cookbooks and online resources abound, offering guidance on everything from making the perfect shortcrust pastry to creating delicious and unique fillings.
The Future of English Hand Pies: A Delicious Legacy
The enduring popularity of hand pies in England speaks to their versatility, portability, and comforting flavors. Whether you call them pasties, turnovers, or simply “small pies,” these savory (or sweet!) pockets of deliciousness are sure to remain a staple of English cuisine for generations to come. The history, the regional variations, and the sheer variety of fillings and crusts ensure that the world of English hand pies will continue to evolve and delight food lovers for many years to come.
What is the most common name for hand pies in England?
The most common name for hand pies in England is generally considered to be “pasties.” While “hand pie” itself is understood, “pasty” is the term most often used to describe a small, savory pie that is designed to be held in the hand and eaten. They are particularly associated with Cornwall, where they originated as a convenient and nutritious meal for miners.
However, it’s important to note regional variations. While “pasty” dominates, you might also encounter other terms like “turnovers,” especially when referring to fruit-filled or dessert-type hand pies. Ultimately, understanding the context and the filling will usually clarify what someone means when describing these savory pastry pockets.
Are there regional variations in the names for hand pies in England?
Yes, there are definitely regional variations in the names used for hand pies across England. While “pasty” is widely understood, particularly in the context of Cornish pasties, other terms might be preferred in different areas. For instance, in some regions, any small pie, regardless of its filling, might be called a “turnover.”
The variations often stem from local culinary traditions and the specific types of fillings used. A “Bedfordshire clanger,” for example, is a long, sausage-shaped pastry with a savory filling at one end and a sweet filling at the other – a distinctly regional variation that often goes by its specific name rather than a generic term like “hand pie.”
What is the difference between a pasty and a turnover in England?
Generally, a pasty in England is considered a specific type of hand pie, typically associated with Cornwall and filled with a mix of meat, potatoes, swede (rutabaga), and onion. The crust is crimped along one side to create a handle, which miners traditionally held so they wouldn’t contaminate the edible part with dirty hands.
A turnover, on the other hand, is a more generic term for a piece of pastry folded over a filling and baked. While it can be savory, turnovers are often sweet, filled with fruit or jam. The key difference lies in the origin, traditional filling, and the purpose-driven design often associated with pasties.
What fillings are typically found in English hand pies?
The fillings found in English hand pies are incredibly diverse and reflect the regional cuisines of the country. Traditionally, pasties were filled with meat, potatoes, swede (rutabaga), and onion, offering a complete and hearty meal for working individuals. However, this is only one example.
Today, you can find hand pies filled with everything from chicken and mushroom to cheese and onion, or even spiced lamb. Fruit-filled hand pies are also common, utilizing apples, berries, or other seasonal fruits. The possibilities are truly endless, with chefs and home cooks constantly innovating with new and exciting flavor combinations.
Do English hand pies typically have sweet or savory fillings?
English hand pies can have both sweet and savory fillings, catering to a wide range of tastes and preferences. While the most iconic version, the Cornish pasty, is undeniably savory, featuring meat and vegetables, sweet hand pies are also a beloved part of English baking traditions.
Turnovers filled with apples, berries, or other fruits are frequently enjoyed as desserts or snacks. Therefore, it is incorrect to assume that all English hand pies are exclusively savory. The versatility of the pastry allows for adaptation to either sweet or savory applications.
What is the history of hand pies in England?
The history of hand pies in England is closely linked to the working class, particularly miners and agricultural laborers. The Cornish pasty, for instance, originated as a portable and easily consumable meal for Cornish tin miners, allowing them to have a hot and nutritious lunch underground.
The thick, crimped crust of the pasty served as a handle that could be discarded, preventing contamination from the miners’ dirty hands. Over time, the pasty evolved into a symbol of Cornish identity and a popular snack enjoyed throughout the United Kingdom, showcasing the enduring appeal of this practical and delicious creation.
Are hand pies still popular in England today?
Yes, hand pies are definitely still popular in England today. While their origins lie in providing sustenance for working-class individuals, they have transcended their humble beginnings to become a widely enjoyed culinary staple. They are readily available in bakeries, supermarkets, and pubs across the country.
The enduring popularity of hand pies is due to their convenience, portability, and the endless variety of fillings they can accommodate. From traditional Cornish pasties to innovative modern creations, hand pies continue to be a cherished part of English cuisine, enjoyed by people of all ages and backgrounds.