Label
All
0
Clear all filters
Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

pasty nowadays a medium-sized or small pastry turnover, seldom larger than an individual serving.

The word pasty came into English, via old French, from the Latin pasta (dough). In the Middle Ages, pasties were often very large, and generally meant meat or fish, well seasoned, enclosed in pastry and baked (similar to modern en croûte dishes, see crouton). While pasties were made without a mould and contained a single type of filling, a pie contained a mixture and eventually became the name for the deeper, raised form. In both, the pastry was made to recipes and baked in a way that would make it too tough to be eaten.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title