Cornish pasty
Cornish Pasty
The Cornish pasty (pronunciation: /ˈkɔːrnɪʃ ˈpæsti/) is a traditional dish from Cornwall, a region in the southwest of England.
Etymology
The term "pasty" comes from the Old French word 'paste', from Latin 'pasta', and means "pie". The adjective "Cornish" refers to the region of Cornwall, where the dish originated.
Description
A Cornish pasty is a type of baked pastry that is usually filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga), and onion. The ingredients are enclosed in a D-shaped pastry case, crimped on one side, and then baked. The result is a portable meal, traditionally associated with Cornwall's tin miners who could carry it easily to work and eat it without cutlery.
Related Terms
- Baked Pastry: A general term for various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs.
- Swede (vegetable): A root vegetable that originated as a cross between the cabbage and the turnip; its leaves can also be eaten.
- Crimp (baking): In baking, crimping is the process of sealing the edges of a pie or other pastry.
See Also
External links
- Medical encyclopedia article on Cornish pasty
- Wikipedia's article - Cornish pasty
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