a half moon shaped pastry stuffed with meat and veggies

a meal in itself, but save room for the figgy'obbin, a Cornish desert of nuts and raisins rolled in a pastry and topped with hot carmel sauce

a pastry wrap of meat and veg which usually include turnip, onion and potato from Cornwall that is eaten hot from the oven, or possibly as a cold snack

a small pastry filled with meat, potatoes, and vegetables

pah' stee): A traditional Cornish dish consisting of a meal (chicken, potatoes, meat, cheese, sausage, whatever) baked into a pastry you can hold in your hand and eat on the go. Not to be confused with the stripper accoutrement of the same name.

a meat pie similar to sausage wrapped in dough. Associated with Cornwall, said to be designed to be eaten by coal miners. Note the pronunication rhymes with "nasty," not "tasty."

Finnish (or Cornish, depending on who you want to believe!) meat pie made with onions beef and potatos. Many variations on the basic recipe have been created. Some include rutabaga and cayanne pepper. The pasty was introduced to the U.P. by immigrants in the 1880's. Best to buy those that are made in da U.P. Those made elsewhere don't taste nearly as good. If it's made below the Mackinac bridge, don't buy it unless a certified Yooper has prepared it

individual pie with meat or savory filling

A pasty (Cornish: Pasti, Hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, United Kingdom. It is a baked savoury pastry case traditionally filled with diced meat and sliced vegetables. The ingredients are uncooked before being placed in the unbaked pastry case.