dough filled with some kind of filling either sweet or savory, folded over and sealed, then baked. Half-circle in shape. Kind of like a perogie, then. Is the dough sweet and flakey (like a pie crust/tart) or more of a pasta (like a perogie)?
Well, it's not dough at all; it's pastry. Pastry is made with flour, butter/margarine and water; dough is specifically for bread or pizza-base and will also have yeast or eggs and may not have butter, depending on what it's for.
The pastry for a pastie is flaky, but
not sweet, because a pastie is savoury - the traditional Cornish pastie has chunks of beef, potatoes and some other vegetables.
Oh, and they're considerably larger than perogies. One pastie would be enough for lunch.
In fact, that's how they originated - I believe it was Cornish tin-miners who were sent off to work with their 'dinner' in the form of a pastie.
Here's the
Wikipedia entry on the subject - and I was right about the tin-miners!
Wendy
