Title: Cornish Pasty Company brings history and its gourmet hand pies to Phoenix
By Stephanie Sorosiak

A pastry hand pie, otherwise known as a pasty, is a coveted dish among Brits and Arizonans alike. Although once used as a convenient, portable meal for 18th century copper miners in Cornwall, England, today it proves itself popular within its Arizona-based restaurant, Cornish Pasty Co.

The majority of the menu are pasties, but an accompaniment of other UK classics round out the experience. Dishes like curried potatoes, Scotch eggs, and mushy peas (which may be on the menu for notoriety rather than consumption) are offered as shareable light bites while awaiting your personal pie.

The menu offers over 30 different filling options including the classic Oggie (steak, potato, onion, and rutabaga) along with multicultural influences like the Cubano (juicy Mojo pork, dill pickles, and mustard) and the Royale (hamburger, French fries, grilled onion, bacon, mushrooms, and Swiss). Whatever flavor profile you’re interested in, Cornish Pasty prides themselves in their ability to provide just that. An option on the menu most slept on are the dessert pasties. The Apple Caramel pasty is the perfect balance of buttery flakiness with tangy apples and creamy caramel sauce.

The pasty portion size is definitely suitable for a coal miner, or in today’s case, soaking up pints of beer. The draught list is extensive but always highlights local favorites, like the Tower Station IPA from Mother Road Brewery in Flagstaff. The options for non-alcoholic drinking guests are next to none, but the lack of booze won’t hinder your experience when it comes to their flavorful food.

Pasties are presented as refined as possible; they are carefully folded, twisted, and baked to flaky, golden perfection and don’t veer too far from its original concept created centuries ago. The distinguishable braided pastry “handle” sits either atop or on the side of each pie and is served on a modest metal platter with complimentary dipping sauces catered to each pasty filling. The only modern adaptation to note is that of plant-based alternatives; Cornish Pasty offers an entirely vegetarian and vegan menu made with speciality “meats” and “cheeses” that mimic its carnivorous counterparts and thus, welcomes everyone into the hand pie family. I’ve enjoyed several of their veggie based pasties, including the Hatch Green Chili and Cottage Pie, and none have disappointed.

The food accompanies grungy, British punk music in a setting that is complimentary to its pub history. Its dimly-lit wooden dining room and lackluster aesthetic only adds to the appeal of the place. There are few options for English food in the Southwest, so Cornish Pasty certainly dominates its market. The motley crew staff exhibits an intense desire to dress the part, as if there’s a preconditioned typecast of piercings, tattoo sleeves, and leather accessories for potential new-hires. Nevertheless, they are friendly and welcoming, which is all anyone can hope for in a bustling pub.

Cornish Pasty Company embodies the importance and excitement of honoring tradition. A simple concept like a hand pie is quickly overlooked in other dining settings, but within this pub flourish as a sought out bar food staple. Those who regularly frequent any of their nine Arizona locations experience a similar tale — scrumptious, heartwarming food, a tasty beer, and a pleasant staff.