Dish

Pastie

The pastry is made from shortcrust pastry and is filled with diced beef, potatoes, onions, and swede. The filling is seasoned with salt and pepper and is cooked until tender. The pastry is then baked until golden brown. Pasties can be eaten hot or cold and are often served with ketchup or brown sauce.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Meat Dish› Ground Meat Dish

Origins and history

Pasties originated in Cornwall in the 17th century and were traditionally eaten by miners. The pastry was designed to be a complete meal that could be eaten with dirty hands, as miners were not allowed to wash their hands during their shifts. Pasties were also popular with sailors as they could be taken on long voyages without spoiling.

Dietary considerations

Pasties are not suitable for vegetarians or vegans as they contain meat. They are also high in calories and fat, so should be eaten in moderation.

Variations

There are many variations of pasties, including vegetarian and vegan options. Some pasties also include cheese or other vegetables such as carrots or turnips.

Presentation and garnishing

Pasties are typically presented in a paper bag or wrapped in foil. They can be garnished with a sprig of parsley or a dusting of paprika.

Tips & Tricks

When making pasties, it is important to ensure that the filling is cooked until tender to prevent the pastry from becoming soggy. It is also important to crimp the edges of the pastry to prevent the filling from leaking out during baking.