Pasties

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Meat recipes | Cuisine of the United Kingdom A pasty (Cornish: pasti, hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, in the United Kingdom. It is a baked savory pastry case traditionally filled with sliced meat and vegetables. The ingredients are uncooked before being placed in the unbaked pastry case. Pasties with traditional ingredients are specifically called Cornish pasties. Traditionally, pasties have a semicircular shape, achieved by folding a circular pastry sheet over the filling. The circular edge is then crimped to form a seal. This recipe is from Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.

Cuisine: not stated · categories: Baked recipes; Baking recipes; Cornish recipes; Deep fried recipes; Medium Difficulty recipes; Recipes; Recipes for pastries; Recipes using beef round; Recipes using fish; Recipes using milk; Recipes using wheat flour; Recipes with images

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