Paste (pasty)
 | |
| Type | Savoury pie |
|---|---|
| Place of origin | Mexico |
| Region or state | Hidalgo |
 Cookbook: Paste  Media: Paste | |
A paste (Spanish: [ˈpaste]) is a small pastry produced in the state of Hidalgo in central Mexico and in the surrounding area.[1] They are stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, or other typical Mexican ingredients, such as tinga and mole.
Pastes vs. empanadas
Unlike empanadas, the filling ingredients for pastes are not cooked before they are wrapped in the pastry casing. Additionally, while empanadas are a light, flaky, leavened pastry containing several layers of dough, pastes use a firm and thin layer of dough.
History
The paste has its roots in the Cornish pasty, introduced by miners and builders from Cornwall, United Kingdom, who were contracted in the towns of Mineral del Monte (Real del Monte) and Pachuca in Hidalgo, from 1824 onwards.[2]
See also
References
- ↑ "Pastes (Spanish)". Turismo del Gobierno del Estado de Hidalgo. Archived from the original on 11 June 2007.
- ↑ Millward, David (14 November 2011). "World's first Cornish pasty museum opens in Mexico". The Daily Telegraph (UK).
External links
- Historic links between Cornwall UK and the Pachuca/Real del Monte area in Hidalgo, Mexico
- "The Cornish in Latin America". Exeter: Cornish History Network, University of Exeter.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
