Pasty 188904 226082739 2008-07-16T19:20:47Z Sephiroth BCR 621952 Reverted edits by [[Special:Contributions/86.10.220.203|86.10.220.203]] to last version by Bretonbanquet (using [[WP:HG|Huggle]]) {{otheruses}} [[Image:Cornish pasty.jpeg|thumb|A Cornish pasty]] A '''pasty''' ([[Cornish language|Cornish]]: ''Pasti'', ''Tiddy Oggy'', {{pronEng|ˈpæsti}} (the 'a' pronounced as in 'cat'), or less commonly '''pastie''') is a filled [[pastry]] case, commonly associated with [[Cornwall]], [[United Kingdom]]. It differs from a [[pie]] as it is made by placing the filling on a flat pastry shape, usually a 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 is filled with diced meat, sliced potato and onion<ref name="cornwallonline">{{cite web|title=The Cornish Pasty|author=Christopher Lean|accessdate=2006-03-13|url=http://www.cornwall-online.co.uk/history/pasty.htm}}</ref>, and [[baking|baked]]. Pasties with many different fillings are made; some [[shop]]s specialise in selling all sorts of pasties. ''Oggy'' is a slang term used in Britain which comes from a Cornish term for the pasty. ==History== [[Image:Pasty2.jpg|thumb|An old postcard from Cornwall]] The origins of the pasty are largely unknown. It is generally accepted that the pasty (as we know it today), originates from [[Cornwall]]. Tradition claims that the pasty was originally made as [[lunch]] ('croust' or 'crib' in the [[Cornish language]]) for Cornish [[tin]] [[mining|miners]] who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot (including some arsenic [[Wheal jane|often found]] with tin), they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the [[knocker (folklore)|knockers]], capricious spirits in the mines who might otherwise lead miners into danger.<ref name="cornwallonline" /> A related tradition holds that it is bad luck for [[fishermen]] to take pasties to sea. Pasties were also popular with farmers and labourers. The pasty's dense, folded pastry could stay warm for 8 to 10 hours and, when carried close to the body, could help the miners stay warm.<ref name="context">{{cite web|title=History of the Pasty|author=Luke Miller and Marc Westergren|work=The Cultural Context of the Pasty|accessdate=2006-03-13|url=http://www.hu.mtu.edu/vup/pasty/history.htm}}</ref> In such pasties, the meat and each vegetable would each have its own pastry "compartment," separated by a pastry partition. Traditional bakers in former mining towns will still bake pasties with fillings to order, marking the customer's initials with raised pastry. This practice was started because the miners used to eat part of their pasty for breakfast and leave the remainder for lunch; the initials enabled them to find their own pasties.<ref name="tamar">{{cite book|title=Cornish Recipes: Ancient and Modern|author=Edith Martin|publisher=A. W. Jordan}}</ref> Some mines kept large ovens to keep the pasties warm until mealtime. It is said that a good pasty should be strong enough to endure being dropped down a mine shaft.<ref name="tribune">{{cite news|title=Cornwall: Land of King Arthur |author=Horace Sutton|work=Chicago Tribune|date=[[1972-10-01]]|url=http://www.chicagotribune.com/}}</ref> It was also said by miners in the Butte, Montana, USA area, that a pasty was "as welcome as a letter from 'ome (home)." <ref>from personal accounts of Ellison Opie, resident of Butte, a copper and silver mining town where many Cornish miners migrated to during the late 1800s and early 1900s.</ref> Pasties are still very popular throughout [[Devon]], [[Cornwall]], [[Wales]], other parts of the [[United Kingdom]], [[Ireland]] and [[Brittany]]. Pasties in these areas are usually hand-made and sold in [[baker]]ies or sometimes specialist pasty shops. [[Mass production|Mass produced]] pasties, quite different from traditional Cornish pasties, are sold in [[supermarket]]s throughout the United Kingdom. Several pasty shop chains have also opened up in recent years, selling pasties better than the mass-produced ones with a variety of fillings. Pasties are often eaten on the move like other [[fast food]]s. The true region from which pasties originated is hotly disputed between Cornwall and Devon; and some areas of Devon where ancient references to pasties have been found were originally part of Cornwall{{Fact|date=May 2008}}. Outside Britain, pasties were generally brought to new regions by Cornish miners, and as such are referred to as a Cornish invention. In many [[Latin America]]n countries ''empanadas'' are made; they are similar in shape to Cornish pasties, though usually made without potato&mdash;minced beef, chicken, and [[maize]] are common fillings. They may be baked or [[frying|fried]]. ==Ingredients== [[Image:Cornish pasty - cut.jpeg|thumb|A traditional Cornish pasty filled with steak and vegetables]] While there are no completely standard pasty ingredients, the traditional recipe includes diced [[steak]], finely sliced [[onion]], and [[potato]]. Other common ingredients include [[Rutabaga|swede]] (rutabaga, called yellow turnip in Cornwall) and sometimes [[parsley]]. The presence of [[carrot]] in a pasty is sometimes considered an indication of inferior quality in Cornwall, although it has become common in American pasties. Traditionally [[skirt steak]] is used, although sometimes other cuts can be found. Pasties made with [[Ground beef|beef mince]] (ground beef) are also common and are often sold alongside steak pasties as a cheaper alternative. While meat is a common ingredient in modern pasty recipes, it was a luxury for many 19th century Cornish miners, so traditional pasties usually include many more vegetables than meat. Pasty ingredients are usually seasoned with salt and pepper, depending on individual taste.<ref name="nyt">{{cite news|author=Ann Pringle Harris|url=http://www.nytimes.com/|title=Fare of the Country; In Cornwall, a Meal in a Crust|work=New York Times|date=[[1988-02-07]]|accessdate=2005-03-15}}</ref> There is a theory that Cornish pasties may have originally contained two courses: meat and vegetables at one end, and fruit (such as [[apples]], [[plums]], or [[cherries]]) at the other.<ref name="nyt" /> This may reflect the pasty's use as a complete meal for miners, but it is disputed that the fruit ingredients could survive the lengthy baking process required for the meat. It is possible that instead a small amount of jam was inserted under the crimp at one end of the pasty while it was still hot. No two-course pasties are commercially produced in Cornwall today.<ref name="merrick">{{cite book|title=The Pasty Book|first=Hettie|last= Merrick|publisher=Tor Mark Press, [[Penryn, Cornwall|Penryn]], 1995]}}</ref> [[Pork]] and [[apple]] pasties are readily available in shops throughout Cornwall, albeit with the ingredients, including an apple flavoured sauce, mixed together throughout the pasty, as well as sweet pasties with ingredients such as apple and fig or chocolate and banana, which are common in some areas of Cornwall{{Fact|date=May 2008}}. Today pasty contents vary, especially outside Cornwall. Common fillings include beef steak and [[stilton cheese|stilton]], [[chicken]] and [[ham]], [[cheese]] and [[vegetable]] and even [[Turkey (bird)|turkey]] and [[stuffing]]. Other speciality pasties include breakfast and vegetarian pasties. Pasty crust recipes also vary, but traditional recipes call for a tough (not flaky) crust, which could withstand being held and bumped in the Cornish tin mines. Modern pasties almost always use a short (or pastry) crust.<ref name="nyt" /> There is a great deal of debate among pasty makers about the proper traditional ingredients and recipes for a pasty, specifically the mixture of vegetables and crimping of the crust.<ref name="cornwallonline" /> The crimping debate is contested even in Cornwall itself, with some advocating a side crimp while others maintain that a top crimp is more authentic.<ref name="merrick">{{cite book|title=The Pasty Book|author=Hettie Merrick|publisher=Tor Mark Press, [[Penryn, Cornwall|Penryn]], [[1995]]}}</ref> One theory is that pasties made in Devon were traditionally crimped at the top, while pasties made in Cornwall were crimped at the side, although there is little evidence to support this.<ref name="nyt" /> In Cornwall there is also a version known as the ''windy pasty''. This is made by taking the last bit of pastry left over from making pasties, which is then rolled into a round, folded over and crimped as for an ordinary pasty. It is baked in an oven and when done (while still hot) opened out flat and filled with jam. It may be eaten hot or cold. Pasties were traditionally eaten as a complete meal, with the vegetable and meat juices acting as a form of gravy. Nowadays, pasties are sometimes served with [[French fries|chips]] and/or [[gravy]] or [[ketchup]] as a dressing. ==In other Cornish-influenced regions== [[Image:Pasty from Upper Michigan.JPG|thumb|A pasty from the [[Upper Peninsula]] of Michigan]] Cornish miner migrants helped to spread pasties into the rest of the world during the 19th century. As [[tin]] mining in Cornwall began to fail, miners brought their expertise and traditions to new mining regions around the world. As a result, pasties can be found in many regions, including: *The slate belt mining region of eastern [[Pennsylvania]], including the towns of [[Bangor, Pennsylvania|Bangor]], [[East Bangor, Pennsylvania|East Bangor]], [[Pen Argyl, Pennsylvania|Pen Argyl]] and [[Wind Gap, Pennsylvania|Wind Gap]] where many churches to this day hold "pastie suppers" or sell the items as a means of making money for their parishes. *Parts of [[Wisconsin]], the [[Upper Peninsula of Michigan]], and the [[Iron Range]] of northern [[Minnesota]]. In some of these areas, pasties are a significant tourist attraction, including an annual [[Pasty Fest]] in [[Calumet, Michigan]] in early July. Pasties in the Upper Peninsula of Michigan have a particularly unusual history, as a small influx of [[Finnish people|Finnish]] immigrants followed the Cornish miners in 1864. These Finns (and many other ethnic groups) adopted the pasty for use in the [[Copper Country]] copper mines. About 30 years later, a much larger flood of Finnish immigrants found their countrymen baking pasties, and assumed that it was a Finnish invention. As a result, the pasty has become strongly associated with Finnish culture in this area.<ref name="context" /> *The [[Mexico|Mexican]] state of [[Hidalgo (Mexico)|Hidalgo]], and the twin silver mining cities of [[Pachuca]] and Real del Monte ([[Mineral del Monte]]), have notable Cornish influences from the Cornish miners who settled there with pasties being considered typical local cuisine.<ref>{{cite web|title=Pastes|publisher=Turismo del Gobierno del Estado de Hidalgo|url=http://turismo.hidalgo.gob.mx/index.php?option=content&task=view&id=147|accessdate=2008-05-03}}</ref> Mexican pasties are often served stuffed with typically Mexican ingredients, such as [[tinga]] and [[Mole (sauce)|mole sauce]] . In Mexican Spanish, they are referred to as ''[[Paste (food)|pastes]]''. {{main|Paste (food)}} *Various parts of [[Australia]] including [[South Australia]], particularly the [[Yorke Peninsula]], where many immigrant Cornish miners settled in the 19th century. As well as being produced by large commercial bakeries such as [[Balfours|Balfour's]] and Vili's, most local bakeries in South Australia produce pasties (pronounced "pahsties" in Australia). They are offered for sale alongside, and in South Australia are generally as popular as, [[Australian meat pie]]s. However, in other Australian states (those without a Cornish heritage) pasties can often be purchased from bakers as an alternative to [[sausage roll]]s or meat pies. Australian pasties traditionally contain no meat, although this is not universal and popular recipes are today often based on sausage meat. *[[Tempe, Arizona]], [[Globe, Arizona]], [[Nevada County, California|Nevada County]] and [[Grass Valley, California|Grass Valley in Nevada County]] California, [[Butte, Montana]], and [[Anaconda, Montana]]. *[[Colombo]], capital of former British colony [[Sri Lanka]], is home to a handful of Cornish Pasty shops. *[[Sacramento]], capital of California, is home to a few Cornish Pasty Shops as well. ==Early references to Pasties== * A 13th century charter was granted by [[Henry III of England|Henry III]] (1207&ndash;1272) to the town of [[Great Yarmouth]]. The town is bound to send to the sheriffs of Norwich every year ''one hundred herrings, baked in twenty four pasties'', which the sheriffs are to deliver to the lord of the manor of East Carlton who is then to convey them to the King.<ref>{{cite book|last=Nuttall|first=P Austin|title=A classical and archæological dictionary of the manners, customs, laws, institutions, arts, etc. of the celebrated nations of antiquity, and of the middle ages|date=1840|location=London|pages=555|url=http://www.google.co.uk/books?id=V-gDAAAAQAAJ&pg=PA555&dq=Yarmouth+pasties&as_brr=1}}</ref> * The 13th century [[English historians in the Middle Ages|chronicler]] [[Matthew Paris]] wrote of the monks of [[St Albans Cathedral|St Albans Abbey]] ''"according to their custom, lived upon pasties of flesh-meat"''<ref>{{cite book|last=Britton|first=John|coauthors=Joseph Nightingale, James Norris Brewer, John Evans, John Hodgson, Francis Charles Laird, Frederic Shoberl, John Bigland, Thomas Rees, Thomas Hood, John Harris, Edward Wedlake Brayley|title=The Beauties of England and Wales, Or Delineations, Topographical, Historical and Descriptive|publisher=Thomas Maiden|date=1808|pages=40|url=http://www.google.co.uk/books?id=nd0uAAAAMAAJ&pg=PA40&dq=st+alban%27s+abbey+pasties&as_brr=1}}</ref> * 1393 - "[[Le Menagier|Le Menagier De Paris]]," (venison, veal, beef, & mutton)<ref>{{cite book|title=The Goodman of Paris|date=c1393|url=http://franiccolo.home.mindspring.com/olde_eng_fest_recipes.html}}</ref> * 1420 - 15th century cookery-book has a 'venysoun pasty' served at ''A Royal feast for the [[Earl of Devonshire]]''<ref>{{cite book|title=Two fifteenth-century cookery-books|publisher=Adamant Media Corporation|date=2005-12-05|url=http://www.google.co.uk/books?id=KMHkUfwDoPkC&pg=PA63&vq=pasty&dq=FIFTEENTH+CENTURY+COOKERY+BOOK&source=gbs_search_r&cad=1_1&sig=iuvTmaJ-ScXFjREapQLqKRbRJlY|isbn=1402196776}}</ref> * 1465 - The installation feast of [[George Neville]], archbishop of York and chancellor of England, there were served 4,000 cold and 1,500 hot venison pasties.,<ref>{{cite book|title=Encyclopaedia Britannica 1823 vol VIII|date=1823|pages=585|url=http://www.google.co.uk/books?id=JMknAAAAMAAJ&pg=PA585&dq=Matthew+Paris+pasty#PPA585,M1}}</ref> * A 16th century (1510) Audit Book and Receivers Accounts for the Borough of [[Plymouth]], show the financial cost of making a pasty, using venison from the [[Mount Edgcumbe]] estate just across the [[River Tamar|Tamar]] River, is housed in the Plymouth and West Devon Record Office. <ref> {{cite web|url=http://www.a2a.org.uk/search/records.asp?cat=028-1_1&cid=6-2|title=West Devon Record Office|accessdate=2005-12-23 }}</ref> * 1672 - To Make a Venison Pasty from ''The Queen-like Closet'' or Rich Cabinet by Hannah Wolley.<ref>{{cite book|last=Wolley|first=Hannah|title=The Queen-like Closet or Rich Cabinet|date=1672|url=http://www.vintagerecipes.net/books/queenlikecloset/}}</ref> * 1678 - ''Rare and Excellent Receipts'' by [[Mary Tillinghast]]<ref>{{cite book|last=Tillinghast|first=Mary|date=1678|title=Rare and Excellent Receipts|url=http://theoldfoodie.blogspot.com/2007/03/pirans-pasties.html}}</ref> * 1720 - Lamb and venison pasty recipe from [[Edward Kidder]]'s ''Receipts of Pastry and Cookery''<ref>{{cite book|last=Kidder|first=E.|coauthors=David E. Schoonover|title=Receipts of Pastry and Cookery|url=http://www.historicfood.com/Edward%20Kidders%20Lamb%20Pasty.htm}}</ref> * 1742 - Mary Swanwick's ''`Her Cookery Book'''<ref>{{cite book|last=Swanwick|first=Mary|title=Her Cookery Book|date=1742|url=http://www.manchestereveningnews.co.uk/news/s/182/182037_recipes_from_a_georgian_delia.html}}</ref> * 1774 - ''The Art of Cookery'', by [[Hannah Glasse]] (venison pasty)<ref>{{cite book|last=Glasse|first=Hannah|title=The Art of Cookery|date=1774|pages=140-1|url=http://www.google.co.uk/books?id=xJdAAAAAIAAJ&pg=PT16&vq=pasty&dq=%22The+Art+of+Cookery%22&source=gbs_search_r&cad=1_1#PPA140,M1}}</ref> *18th century - The Cornwall Records Office (CRO) in [[Truro]] has a recipe for a Cornish pasty of 1746. This is the earliest record of a true ''Cornish pasty'' recipe. Les Merton, author of The Official Encyclopaedia of the Cornish Pasty, in reply to the claim, says that he believes the pasty was around in Cornwall as early as 8000BC &ndash; 10,000 years ago.<ref>{{cite news|title=Pasty Wars|work=Western Morning News|url=http://www.westernmorningnews.co.uk/displayNode.jsp?nodeId=143632&command=displayContent&sourceNode=142719&contentPK=15913360&folderPk=91672&pNodeId=201752|accessdate=2006-12-23}}</ref> ==The pasty in music, art, and literature== The pasty is the subject of various rhymes and songs. It is also featured in many works of literature, including several of Shakespeare's plays. The earliest known literary reference to pasties appears in an [[King Arthur|Arthurian]] romance by a Frenchman called [[Chretien de Troyes]] from the 12th century, set in Cornwall and written for the [[Count of Champagne|Countess of Champagne]]. This work includes the lines: :''Next Guivret opened a chest and took out two pasties.'' :''My friend,' said he, 'Now try a little of these cold pasties'' ...''"<ref name="context" /> However this reference is doubtful as the original French could be translated to mean simply "pastry." References to pasties later occur in various [[Robin Hood]] stories of the 1300s.<ref name="context" /> In [[Chaucer]]'s 14th century work ''[[The Canterbury Tales]]'' there are two references to pasties. First, ''"All of pasties be the walls of flesh, of fish, and rich meat."'' and second, ''"pouches of dough that were small and portable rather than their next of kin, pot pies, which were very large and stayed on the table."'' These references seem to directly describe a pasty in the modern sense. In the late 14th or early 15th century, French chronicler, [[Jean Froissart]], wrote, of people ''"with botelles of wyne trusses at their sadelles, and pastyes of samonde, troutes, and eyls, wrapped in towels"'' There are references to pasties in three of [[Shakespeare]]'s plays. In ''[[The Merry Wives of Windsor]]'', Act 1 Scene 1 the Page says "Wife, bid these gentlemen welcome. Come, we have a hot venison pasty to dinner: come gentlemen, I hope we shall drink down all unkindness". In ''[[All's Well That Ends Well]]'', Act IV Scene III, Parrolles states: "I will confess to what I know without constraint: if ye pinch me like a pasty, I can say no more". Finally, in ''[[Titus Andronicus]], Titus bakes Chiron and Demetrius's bodies into a pasty, and forces their mother to eat them. In the 16th century play [[Englishmen for My Money|Englishmen for My Money, or A Woman Will Have Her Will]] (1598) by [[William Haughton]], is the line ''"I have the scent of London stone as full in my nose, as Abchurch Lane of Mother Wall's pasties" '' Pasties appear in several other novels. In the novel ''[[American Gods]]'' by [[Neil Gaiman]], main character Shadow discovers pasties at Mabel's restaurant in the fictional town of Lakeside. The food is mentioned as being popularized in America by Cornishmen, similar to how gods are "brought over" to America in the rest of the story. Another literature reference takes place in ''[[The Cat Who]]''... series by [[Lilian Jackson Braun]]. Jim Qwilleran often eats at The Nasty Pasty, a popular restaurant in fictional Moose County, famous for its tradition of being a mining settlement. Reference to pasties is also made in [[Brian Jacques]]' popular [[Redwall]] series of novels, where it is a staple favourite on the menu to the mice and hares of Redwall Abbey. Pasties also appear in the ''[[The Poldark Novels|Poldark]]'' series of [[historical novel]]s of Cornwall, by [[Winston Graham]], as well as the television series adapted from these works. Pumpkin pasties are a staple in several of the ''[[Harry Potter]]'' novels by [[J.K. Rowling]]. [[Cyril Tawney]] wrote the song ''The Oggie Man'' in 1959 and it appeared on the album A Cold Wind Blows. A [[west country]] schoolboy [[playground]]-[[rhyme]] current in the 1940s concerning the pasty went:''<br /> :''[[Matthew the Evangelist|Matthew]], [[Mark the Evangelist|Mark]], [[Luke the Evangelist|Luke]] and [[John the Apostle|John]],''<br /> :''had a pasty ten [[foot (unit of length)|feet]] long,''<br /> :''cut it once, cut it twice,''<br /> :''oh my God, it's full of [[rice]]''. The [[Jeff Daniels]] film "Escanaba in da Moonlight" uses pasties in a humorous sense as a major part of the storyline. [[Belle and Sebastian]] have a song named ''Le Pastie de la Bourgeoisie''. ==Cultural references== A traditional Cornish tale claims that the devil knew of Cornishwomen's propensity for putting any available food into pasties, and would never dare to cross the [[River Tamar]] into Cornwall for fear of ending up as a pasty filling.<ref name="tamar" /> The word "oggy" in the popular British rhyme "[[Oggy Oggy Oggy|Oggy Oggy Oggy, Oi Oi Oi]]" is thought to stem from "''hoggan''", the Cornish word for pasty. When the pasties were ready for eating, the bal-maidens at the mines would shout down the shaft "Oggy Oggy Oggy" and the miners would shout "Oi Oi Oi" meaning yes, or all right. The [[Welsh]] comic [[Max Boyce]] apologised to the Cornish nation for taking the rhyme from Cornwall and claiming it to be Welsh. It was probably taken to the [[South Wales coalfield]] by Cornish miners. It is often sung at Cornish rugby matches where it is accompanied by a second verse. ==Giant pasties== Pasties are the subject of various competitions and festivals. In [[Fowey]], Cornwall a large pasty is paraded through the streets during [[regatta]] week. It is {{convert|6|ft|m|1|abbr=on}} long and is so heavy that it needs to be carried by four men - normally in [[fancy dress]]. Similarly, a giant pasty is lifted over the goal posts of the Cornish rugby team when they play an important match. [[Calumet, MI|Calumet]], Michigan holds "Pasty Fest" each summer to celebrate the regionally famous food. Although there is no official [[world record]] for the largest pasty, in 1985 a group of [[National Federation of Young Farmers' Clubs|Young Farmers]] in Cornwall spent 7 hours making a pasty over {{convert|32|ft|m|abbr=on}} long. This was believed to have been beaten in 1999 when bakers in [[Falmouth, Cornwall|Falmouth]] made their own giant pasty during the town's first ever pasty festival.<ref name="cornwallonline" /> ==See also== {{cookbook|Pasties}} {{cookbook|Beef Pasties}} *[[Bedfordshire clanger]] *[[Calzone]] *[[Curry puff]] *[[Empanada]] *[[Jamaican patty]] *[[Jiaozi|Jiaozi or Gyoza]] *[[Knish]] *[[Samosa]] *[[Sambusac]] *[[Panzarotti]] *[[Turnover (food)|Turnover]] ==References== {{reflist}} ==External links== * [http://telematics.ex.ac.uk/realcornwall/foodanddrink/pasty.asp How to Make a 'Proper' Pasty (includes photos of crimping)] * [http://arts.state.wi.us/static/folkdir/hodgson3.htm Pasties in Wisconsin, by Dorothy Hodgson] * [http://www.cooks.com/rec/doc/0,1618,140181-250194,00.html Detailed recipe for making Cornish Pasty] * [http://www.kenanderson.net/pasties/ Recipes, and history of the pasty in "Pasties, Plain and Simple" by Ken Anderson] * [http://www.greenchronicle.com/connies_cornish_kitchen/cornish_pasty.htm Comprehensive recipe for an authentic Cornish pasty including pictures showing the process.] * [http://www.cornwalls.co.uk/food/pasty.htm The Cornish Pasty] History, varieties and recipe * [http://home.vicnet.net.au/~bendcorn/pasties.html Background on Cornish Pasties] [[Category:Australian cuisine]] [[Category:Australian pies]] [[Category:British pies]] [[Category:Cornish cuisine]] [[Category:Cuisine of the Midwestern United States]] [[Category:Savoury pies]] [[Category:Upper Peninsula of Michigan]] [[Category:Michigan culture]] [[Category:Minnesota culture]] [[Category:Wisconsin culture]] [[fr:Cornish pasty]] [[is:Kornbresk kjötbaka]] [[nl:Cornish pasty]] [[pl:Cornish pasty]]