The Cornish Pasty
Source: café m- Jamaican patties
"A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell. Technically, it is a beef-filled turnover. As its name suggests, it is commonly found in Jamaica, and is also eaten in other areas of the Caribbean. It is traditionally filled with ground beef, however, fillings now include chicken, vegetables, shrimp, lobster, soy and cheese. In recent years, the Jamaican meat patty is found pre-made and frozen in Great Britain and North America, primarily Canada, New York City, and South Florida."
Roti - Jamaican/Trinidadian
The big difference between a patty and a roti is that the roti is not crimped and is therefore not so similar to The Cornish Pasty
Wikipedia.org - Roti gives .....
Roti also features prominently in the diet of many West Indian countries, especially Trinidad and Tobago, Guyana and Suriname. West Indian roti are primarily made from wheat flour, salt, and water. They are cooked on a tava. Certain rotis are also made with butter. There are several types of roti made in the West Indies:
- Sada Roti: Similar to naan. It is cooked on a tava, therefore the bottom is not crisp like that of a naan. Because it is the easiest one to make, it is the most commonly consumed roti in Trinidad. It is a popular breakfast option in Trinidad, in combination with tomato choka, baigan choka (eggplant), and other vegetable dishes.
- Paratha Roti: A roti made with butter, usually ghee. It is cooked on a tava. Oil is rubbed on both sides, then it is fried. This gives the roti a crisp outside. When it almost finished cooking, the cook begins to beat the roti while it is on the tava, causing it to crumble. It is also called 'Buss-Up-Shut' in Trinidad because it resembles a 'burst up shirt'.
- Dosti Roti: A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. It is called dosti roti because the word dosti means friendship in Hindi. This type of roti is not made in Guyana.
- Dalpuri: A roti with a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled until they are al dente and then ground in a mill. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed. When rolled flat, the filling is distributed within the roti. It is cooked on the tava and rubbed with oil for ease of cooking. This is the most popular roti. Another version of this is aloopuri, which is made from potatoes.
- Bake: Another item prepared like roti is bake or bakes. Dough is rolled out and cut into shapes or rolled into small rounds. These can be baked in an oven, but they are usually fried in oil. They are sometimes called frybake. Bake are usually paired with a fryup for breakfast or dinner, or with stewed saltfish.
Very similar to Trinidadian style, with some differences.
- Sometimes a small amount of fat is placed in each piece of dough before it is rolled out to make the roti softer. Vegetable oil, butter, or margarine is used. Ghee is never used in everyday Guyanese cooking, but only for cooking on religious occasions. The Roti is clapped by hand or beaten a bit, hot off the tava, so it softens but does not break. A good roti in Guyana is one that is very soft, with layers (almost like pastry layers if possible), which remains whole.
- Among the Indo-Guyanese, a rolled out dough that is deep fried in ghee is called a puri, and is only made for religious gatherings. Dalpuri is the only puri that is eaten regularly."