Cornish pasty
[ PASS-tee ]
Named after Cornwall, England, these savory
TURNOVERS consist of a short-crust pastry enfolding a chopped meat-and-potato filling. Other vegetables and sometimes fish are also used. In the 18th and 19th centuries, pasties were the standard lunch of Cornwall's tin miners. It was common to place a savory mixture in one end and an apple mixture in the other so both meat and dessert could be enjoyed in the same pasty.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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