A Cornish pasty or Cornish pastie is a type of pie, originating in Cornwall, United Kingdom. It is an oven-cooked pastry case traditionally filled with diced meat—nowadays beef mince (ground beef) or steak—potato, onion and swede (rutabaga). It has a semicircular shape, caused by folding a circular pastry sheet over the filling. One edge is crimped to form a seal. In Devon, a Devon Pasty is very similar but the crimp is at the top of the pasty rather than the side.
Today, pasty contents vary. Common fillings include beef steak and stilton, chicken and ham, cheese and vegetable and even turkey and stuffing.
It is essentially a portable meal. Tradition claims that it was originally made as lunch ('croust', in the Cornish language) for Cornish miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot, they could hold the pasty by the folded crust and eat the rest of the pasty without touching it, discarding the dirty pastry. The pastry they threw away was also supposed to appease the capricious spirits in the mines, the knockers, who otherwise might lead miners into danger. In such pasties commonly meat would be at one end and a fruit filling at the other, separated by a pastry partition. A related tradition holds that it is bad luck for fishermen to take them to sea.
Pasty is not pronounced as if it had to do with paste, but rather as IPA / ˈpæsti/, / ˈpɑːsti/, or something similar, depending on dialect.
Oggy is a slang term for a Cornish pasty—see Oggy Oggy Oggy.