Pasty

Pasty

A Cornish pasty
Course	Main, snack
Place of origin	United Kingdom
Region or state	England (Cornwall, Devon)
Main ingredients	A pastry case traditionally filled with beef skirt, potato, swede and onion
Variations	N/A
Cookbook: Pasty   Media: Pasty

A pasty (/ˈpæsti/^[1]) is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles, and elsewhere through the Cornish diaspora.^[2][3] It is made by placing an uncooked filling, typically meat and vegetables, in the middle of a flat shortcrust pastry circle, bringing the edges together in the middle, and crimping over the top to form a seal before baking.

The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe,^[4] is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy.^{[citation needed]} Pasties with many different fillings are made, and some shops specialise in selling pasties.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular worldwide because of the spread of Cornish miners and sailors from across Cornwall, and variations can be found in Australia, Mexico, the United States, Ulster and elsewhere.