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Preheat the oven to 425°F. To make the crust: In a medium bowl, stir together the flour, baking powder, and salt. Make a well in the center of the mixture.
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.
For instance, the licky pasty contained mostly leeks, and the herb pasty contained watercress, parsley, and shallots. [9] Pasties are often locally referred to as oggies . Historically, pasties were also often made with sweet fillings such as jam, apple and blackberry , plums or cherries . [ 10 ]
A turkey bacon, avocado, cheese, and onion sandwich. Additions such as tomato spoil the fun of the name but make the sandwich even better. ... cream cheese, and corn tortilla chips on sourdough ...
Cheese and onion pie is a savoury dish, [1] the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese , indicating parentage of North West England.
Recipe books and internet articles tend to elaborate on the basics, adding ingredients and specifying accompaniments to make more interesting reading. Consequently, published recipes seldom deal with the most basic form of the dish and frequently refer to the similar dish of Welsh rarebit as "posh cheese on toast". [3]
A pastie supper. A pastie / ˈ p æ s t iː / is a large to medium-sized battered deep-fried round of minced meat and vegetables common to Northern Ireland.Generally served with chips to form a "pastie supper" ("supper" in Northern Irish chip shops means something with chips), or in a white roll as a "pastie bap" or "pastie burger" it is a common staple in most fish and chip shops in the country.
Karelian pasties made in Vaivio, Liperi Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalittoja, singular kalitta; Olonets Karelian: šipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka [ˈkɑrjɑlɑnˌpiːrɑkːɑ]; [1] or Swedish: karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia.