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A pasty (/ ˈpæsti / [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 an uncooked filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.
Pastie. A pastie / ˈpæstiː / 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 ...
An assortment of cakes and pastries in a pâtisserie. The following is a list of pastries, which are small buns made using a stiff dough enriched with fat.Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients.
Pastel de nata (Portuguese: [pɐʃˈtɛl dɨ ˈnatɐ]; pl.: pastéis de nata; Portuguese: [pɐʃˈtɐjʒ ðɨ-]) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. [1] Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau ...
Karelian pasties have had traditional speciality guaranteed (TSG) status in Europe since 2003. [2] This means that any producer not following the traditional recipe cannot call them karjalanpiirakka and instead, will have to call them riisipiirakka 'rice pasties', perunapiirakka 'potato pasties', etc., depending on the filling. [3]
The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. The croustade, crostata, galette, tarte tatin and turnovers are various types of pies and tarts. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling.
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [ 1 ][ 2 ][ 3 ] These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. [ 4 ] Sweetened pastries are often described as bakers' confectionery.
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