An curved arrow pointing right. Made with a golden pastry enveloping a tender beef and vegetable filling, Cornish pasties have humble origins. Originated as a portable lunch for workers and ...

This would certainly make a fair “croust” (that’s Cornish dialect for a bite to eat) but the competition is extremely stiff in today’s pasty field. The filling doesn’t quite have as much ...

Rick Stein’s perfect Cornish pasty: buttery, flaky pastry with a well-seasoned filling of steak, potatoes, swede and onions. To make the pastry, sift the flour and salt into a bowl, add half the ...

March 17 is St. Patrick’s Day, and if you’re like so many people, you’ll be wearing green, attempting an Irish brogue and enjoying a traditional corned beef and cabbage dinner.

Divide the beef mixture between the four circles at one end and the apple filling in the other ... the pastie to let the air escape. Place the pasties on a lined baking sheet and brush with ...

Before it reigned in the Midwest, however, the pasty was a convenient lunch for 19th century British miners, who ate the filling then discarded the crusts as an offering to spirits they believed could ...

The Cornish pasty is a handheld pie that originated in Cornwall in the 1700s. This traditional pastry was originally crafted to serve as a portable, filling meal for Cornish miners. Modern recipes ...

The filling, a touch salty ... despite the comfort and nostalgia of a Cornish pasty, the Argentinian empanada is the winner ...