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A pasty (/ ˈ p æ s t i / [1]) or Cornish pasty is a British baked pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. [2] [3] It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.
Made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich. Pictured is a sweet turnover made from puff pastry. Utap: Philippines: An oval-shaped puff pastry, especially common in Cebu, where it originated.
The spice burger is made to a specific recipe developed in the early 1950s by pork butcher Maurice Walsh, and later manufactured and sold by Walsh Family Foods Limited [24] and then Keystone Foods. [25] In Japan and Korea, a ground beef patty is sometimes served as a sandwich on a "bun" made of compressed rice; the sandwich is called a rice ...
3. The PB&J. In 2002, there was a study that suggested the average American will eat 1,500 peanut butter and jelly sandwiches before they leave high school. The people have spoken. We love PB&J ...
Double-decker sandwich made with sliced turkey or chicken, bacon, tomato, and lettuce; usually contains mayonnaise. Conti Roll: Perth, Western Australia: a generous bread roll, a variety of deli meats & cheeses and then preserved vegetables, alongside other Mediterranean ingredients Corned beef: United States (New York City, NY)
Coco bread stuffed with a beef patty. The beef patty is a product of the long history of Jamaica, mixing an empanada-styled turnover introduced by the Spanish and pasties introduced by Cornish immigrants, turmeric or curry which were introduced by Indian indentured labourers, and cayenne pepper native to Central and South America, [3] which was introduced to the Caribbean by the Arawaks.
The highly marbled beef comes from the deckle (a shoulder cut) or the navel (right below the ribs). It’s juicy, salty, rich, and an essential Jewish deli staple.
Pasties made from a thin rye crust usually with a filling of rice, but originally the filling used to be mashed potatoes or barley. Key lime pie: United States Sweet A pie made with key lime juice, egg yolks, and sweetened condensed milk in a crust. Khachapuri: Georgia: Savory A cheese-filled bread dish. Killie pie: United Kingdom