Pastie vs. Pasty

By Jaxson

  • Pastie

    A pastie is a large to medium-sized round battered pie common to Northern Ireland. Generally served with chips to form a “pastie supper” (“supper” in Northern Irish chip shops meaning something with chips), or in a bread roll as a “pastie bap”, it is a common staple in most fish and chip shops in the country.

    Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a “round” (just like a burger) which is then covered in a batter mix and deep fried. Traditionally, chip shops coloured the pastie’s filling with a cochineal dye, giving it a bright pink colour, supposedly to make the snack more appetising. Many shops have stopped using this method due to cochineal allergies.

  • Pasty

    A pasty ( or , Cornish: Pasti) is a baked pastry, a traditional variety of which is particularly associated with Cornwall and Devon, United Kingdom. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.

    The traditional Cornish pasty, which since 2011 has Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall. It is regarded as the national dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made and 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    The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction.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 pasty is now popular worldwide due to the spread of Cornish miners and sailors from across Devon and Cornwall, and variations can be found in Argentina, Australia, Mexico, the United States, Ulster and elsewhere.

  • Pastie (noun)

    An item worn by strippers to conceal their nipples.

  • Pastie (noun)

    A type of seasoned meat pie, usually of a semicircular or distinctive shape.

  • Pastie (noun)

    A circular, battered and deep-fried meat pie usually consisting of minced pork, onion, potato and seasoning and served in a bap or with chips. A peculiarity of Northern Irish “chippy” cuisine, rarely (if ever) seen outside the area.

  • Pasty (adjective)

    Like paste, sticky.

    “These mashed potatoes aren’t cooked well; they are very pasty.”

  • Pasty (adjective)

    pale, lacking colour, having a pallor

    “He is pasty-faced.”

    “lb|en|figuratively He was feeling pasty.”

    “Are you feeling OK? You look a bit pasty.”

  • Pasty (adjective)


  • Pasty (noun)

    A small item of clothing that conceals little more than the nipple of a woman’s breast, primarily worn by female exotic dancers.

  • Pasty (noun)

    A type of seasoned meat and vegetable hand pie, usually of a semicircular shape.

  • Pasty (noun)

    a folded pastry case with a savoury filling, typically of seasoned meat and vegetables.

  • Pasty (adjective)

    (of a person’s face) unhealthily pale

    “a pasty complexion”

  • Pasty (adjective)

    of or like paste

    “a pasty mixture”

Oxford Dictionary

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