11 Annotations  michael j. gresk m.a.   Link to this  a meat
turnover. pastry dough is wrapped around a filling ( usually
meat &/or vegatables) and baked. a variety called a 'cornish
pasty' survives today.  Nigel Pond   Link to this  More on the
Cornish pasty at: http://www.cornish-links.co.uk/pasty.htm  Alan
Bedford   Link to this  Here's a modernized recipe for a
traditional venison pasty of a type that Pepys might recognize:
http://www.macbeths.com/recipesvenison.html  and here's another,
but it lacks the vegetables:  Andrew Hamilton   Link to this  I
have had venison pasty (and it was delicious) in Charleston,
S.C., where game is plentiful. It was, essentially, a coarse
venison pate with a pastry covering.  Paul Miller   Link to this
To Season a Venison Pasty from a seventeenth century recipe.
mingle it, then wring out ye juice of leamon into ye pepper &
salt & season it, first takeing out ye leamon pills haveing layn
soe a night. then paste it with  David Quidnunc   Link to this
Upper Crust to Undergr