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The Cornish Pasty

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Other Pasties

Dear Pastyphiles - The Cornish Pasty is aware that there is a lot of other pasties around the world.

The pasty has been around a long time, as shown on other pages e.g. as listed under "Origins of The Cornish Pasty" on the Contents electric web page

Some of the pasties below aren't quite the same as ours, some are fried and not baked, while some can be cooked either way. When they are fried, they may be deep or shallow-fried. Also, some may be steamed. Also, they can have different fillings, even curry and other exotic foods .....


Other Latin American pasties/empanadas are found in the countries listed below.


Chilean empanada - it looks like a pasty to me!
Chilean empanada
(it looks like a pasty, to me)


Wikipedia - Empanada tells us .....

"In Spain, Portugal, the Caribbean, Latin America, and the Philippines, an empanada (Portuguese empada- a different dish) is essentially a stuffed pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Usually the empanada is made by folding a thin circular-shaped dough patty over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below).

It is likely that the empanadas in the Americas were originally from Galicia, Spain, where an empanada is prepared similar to a pie that is cut in pieces, making it a portable and hearty meal for working people. The Galician empanada is usually prepared with cod fish or chicken. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become very popular in that region. The idea of an empanada may originate from the Moors, who occupied Spain for 800 years.[citation needed] Middle Eastern cuisine to this day has similar foods, like simbusak (a fried, chickpea filled "empanada") from Iraq."

Without going into great detail about all the Central & South American varieties except for these that already linked to above .....

The Pastypaedia is presenting only notes from Wikipedia - Empanada, mainly about their fillings .....


..... empanadas, or empadinhas are a common ready-to-go lunch item available at fast-food counters. A wide variety of different fillings and combinations are available, with the most common being chicken, palmito (heart of palm), cheese, shrimp, and beef. The filling of empadinhas often have olives or olive pieces mixed in. Many people see this as a crucial aspect of the food .....


Chileans consider the Argentine filling to be seco, or dry, but since beef is more costly in Chile than in Argentina, Chileans have become more accustomed to the higher onion ratio, including the pequenes which replace all beef with onion. The one variety of Chilean empanadas are baked. The savory Chilean empanada fillings are pino, Pino (similar to Mexican picadillo) consists of chopped (or sometimes minced) beef, onion, cut boiled egg, an olive and raisins.

Webmaster - This is reminiscent of the Scottish bridie


Colombian empanadas can be either baked or fried. The ingredients used in the filling can vary according to the region, but it will usually contain components such as salt, rice, beef or ground beef, boiled potatoes, hard-boiled eggs, and peas. However, radical variations can also be found (cheese empanadas, chicken-only empanadas, and even Trucha - Trout - empanadas). The pastry is mostly corn-based, although potato flour is also used. Colombian empanadas are usually served with Aji (also called Picante by some people), a sauce made of cilantro, green onions, vinegar, salt, and lemon juice. Bottled hot sauces are also used to add flavor to the empanadas. Colombian empanadas are also known to contain carrots and chicken. Another variety include Stuffed Potatoes (Papas rellenas) which is a variant that has potato in the pastry instead of maize dough and have round shapes.


Cuban empanadas are typically filled with seasoned meats (usually ground beef or chicken) folded into dough and deep fried. These are not to be confused with Cuban pastelitos, which are very similar but use a lighter pastry dough and may or may not be fried. Cubans eat empanadas at any meal, but they usually consume them during lunch or as a snack.

Dominican Republic

Similar in their preparation and method of consumption to Cuban empanadas. More modern versions, promoted by some specialty food chains, include stuffing like pepperoni and cheese, conch, Danish cheese and chicken, etc. A variety also exists in which the dough is made from cassava flour, called catibías. Adobo seasoning, diced boiled eggs and raisins can be added as way to provide additional variety and enhance the flavor of the meat filling.


Ecuadorian empanadas are made of corn seasoning or flour. Their components may include peas, potatoes, steamed meat known as carne guisada, or many other varieties of vegetables. The many types of Ecuadorian empanadas include empanadas de arroz (rice empanadas), which are deep fried for added crispiness, and flour empanadas or empanadas de verde which are empanadas made from plantain. Empanadas are also followed by aji (a type of dipping sauce for added flavor), which varies by region. The major components of "aji", or "picante", as it is also known, are cilantro, juices from red peppers (for a spicy kick), lemon, Spanish, red, or green onion, and sometimes chopped tomato. In la costa , or the shore region of Ecuador, aji may contain only onions, chopped tomatoes, and lemon juice.

El Salvador

Salvadoreños often use the term "empanadas" to mean an appetizer or dessert made of plantains stuffed with sweet cream. The plantains are then lightly fried and served warm with a sprinkle of sugar.


Empanadas are usually filled with beef but sometimes may also be filled with chicken. They are smaller than their counterparts elsewhere in Latin America and are considered snack, appetizer, or luncheon food.


Peruvian empanadas are similar to the Argentine empanadas, but slightly smaller. They are usually baked. The most common variety contains ground beef seasoned with cumin, hard-boiled egg, onion, olives and raisin. They are commonly sprinkled with lime juice before eating.

Puerto Rico

Puerto Rican empanadas, called pastelillos, are made of flour dough and are fried. They can be filled with ground beef, chicken, guava, cheese, or both guava and cheese. This is also true for their neighboring country of Dominican Republic.


Uruguayan empanadas are generally made out of wheat flour and can be fried or baked. There were introduced into the country by Spanish (mainly from Galicia) and Italian settlers in the middle of the 20th century. Argentine influence over the region has enriched the national cuisine by mixing new flavors and recipes. The most common empanada is of ham and cheese, but there are also other kinds, such as those containing beef, olives, raisins, fish and spicy stuffing. The most famous sweet empanadas in Uruguay are those that combine dulce de leche, quince and chocolate covered by sugar or apple jam.


Venezuelan empanadas use corn flour based dough and are deep fried. The stuffing varies according to the region; most common are the cheese and ground beef empanadas. Other types use fish, "caraotas" or black beans, oyster, clams and other types of seafood popular in the coastal areas, especially in Margarita Island.


Concerning the origins of the empanada, Wikipedia - Galicia notes that the the original empanada probably came from Galicia, Spain. The name of this region of Spain comes from the name of the Celtic tribe that occupied the region (the Gallaeci) before the Roman invasion, in 136-137 BC.


Therefore, we have another Celtic connection .....


Food for thought .....


You can learn a lot from The Cornish Pasty web site!


Celtic spiral animation