The Cornish Pasty
In Cornwall, proper pasties are almost always baked in the oven. Other pasties from around the world are often prepared by other means, as listed below .....
|America - USA|
|Chinese/Jiaozi||Jiaozi (or steamed)||Jiaozi|
|East-Euro Knish||East-European Knish|
|French pâté & chausson|
|Italian calzone||Italian calzone|
|Italian panzerotti||Italian panzerotti||Italian panzerotti|
|Russian pelmeni, pierogi or perogi or pyrogy, koldunai, kreplah, manti.|
|Mid-East (Egypt, Iraq, Iran etc), N&E African sambusac|
|Polish/Slavic pierogi||Polish/Slavic pierogi||Polish/Slavic pierogi|
|Albania - byreb|
|Armenia - boereg|
|Bulgaria - Бюрек, Byurek|
|Greece - Μπουρέκι, Bouréki, or Μπουρεκάκι, Bourekáki|
|Israel - bourekas|
|Russia - cheburek|
|Tunisia - brik|
|Turkey - börek|
|Ukrainian - vareniki|
|Uzbek samsa||Uzbek manty (steamed)|
"Penryn is also known for making a boiled pasty" in Food - Your guide to the best eating in the South-West, although the original page is now no longer available. The only other mention we know of is in The Official Encyclopaedia of the Cornish Pasty.
Now you can see, there's more to pasties than you first think .....