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The recipe for a Cornish pasty, as defined by its protected status, includes diced or minced beef, onion, potato and swede in rough chunks along with some "light peppery" seasoning. [20] The cut of beef used is generally skirt steak . [ 39 ]
Sometimes known as a "pastie" or "British pasty" in the United States, [18] is a filled pastry case, associated in particular with Cornwall in south west England. It is made by placing the uncooked beef & potatoes, onions, swede filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top to form a seal.
The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). [3]Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.
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 generic term for pies and pasties in Eastern-Slavic cuisines. The filling for pirog may be sweet and contain quark or cottage cheese, fruits like apples, plums or various berries, as well as honey, nuts or poppy seeds. Savory versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats or potato. Pirozhki pirozhok, piroshki
Mr. Pastie ("PASS-tee") is a brand name pasty, a meat-and-potato turnover product. It is marketed by entrepreneur Garnet T. Sleep, Jr., owner of Real English Foods, Inc., based in Pen Argyl, Pennsylvania. [1] Mr. Pastie is based on a traditional Cornish recipe and has been called "the original fast food."
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.
Historically, pasties had a variety of different fillings. "Turmut, 'tates and mate" (i.e. swede, potatoes and meat) describes a filling once very common. 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.