 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 starting in 1824.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.