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	Cornish pasty corned beef cornet cornichon Cornish pasty Cortland apple Côtes du Rhône Cranshaw melon Definition: [PASS-tee] Named after Cornwall, England, these savory turnovers consist of a short-crust pastry enfolding a chopped meat-and-potato filling. Other vegetables and sometimes fish are also used. In the 18th and 19th centuries, pasties were the standard lunch of Cornwall's tin miners. It was common to place a savory mixture in one end and an apple mixture in the other so both meat and dessert could be enjoyed in the same pasty. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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