About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 48. Chapters: Pasty, Empanada, Borek, Game pie, Stargazy pie, Samosa, Squab pie, Australian and New Zealand meat pie, Pork pie, Cottage pie, Pirozhki, Natchitoches meat pie, Quiche, Paste, Curry puff, Pate chinois, Calzone, Pie floater, Butter pie, Khachapuri, Tourtiere, Saltenas, Kalakukko, Scotch pie, Bridie, Knish, Jamaican patty, Woolton pie, Pot pie, Pyrih, Karelian pasties, Panzarotti, Pastilla, Spanakopita, Corned beef pie, Hornazo, Steak pie, Meat and potato pie, Steak and kidney pie, Meat doughnut, Sklandrausis, Chicken and mushroom pie, Fish pie, Killie pie, Gibanica, Bacon and egg pie, Bedfordshire clanger, Aloo pie, Fleischkuekle, Ocpocmaq, Sfiha, Coulibiac, Goblin pie, Homity pie, Sea-pie, Flamiche, Ossuri khachapuri, Fatayer, Curry pie, Pigeon pie, Zelnik, Pirog, Kasseropita, St. Stephen's Day pie. Excerpt: A pasty (; Cornish: ), sometimes known as a pastie or British pasty in the United States, is a filled pastry case, associated with Cornwall and Devon, in the south west of England, UK. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge to form a seal. The result is a raised semicircular package. The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as a yellow turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties. The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The earliest recorded recipe is from Devon in 1510. The pasty is now popular...
