Pastie vs. Pasty

Pastienoun

An item worn by strippers to conceal their nipples.

Pastienoun

A type of seasoned meat pie, usually of a semicircular or distinctive shape.

Pastienoun

(Northern Ireland) A circular, battered and deep-fried meat pie usually consisting of minced pork, onion, potato and seasoning and served in a bap or with chips. A peculiarity of Northern Irish "chippy" cuisine, rarely (if ever) seen outside the area.

Pastie

A pastie is a large to medium-sized battered deep-fried round of minced meat and vegetables common to Northern Ireland. Generally served with chips to form a ( in Northern Irish chip shops means something with chips), or in a white roll as a or it is a common staple in most fish and chip shops in the country.Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a (just like a burger), which is then covered in a batter mix and deep fried.

Pastyadjective

Like paste, sticky.

Pastyadjective

pale, lacking colour, having a pallor

Pastyadjective

white-skinned

Pastynoun

A small item of clothing that conceals little more than the nipple of a woman's breast, primarily worn by female exotic dancers.

Pastynoun

A type of seasoned meat and vegetable hand pie, usually of a semicircular shape.

Pastyadjective

Like paste, as in color, softness, stickness.

Pastynoun

A pie consisting usually of meat wholly surrounded with a crust made of a sheet of paste, and often baked without a dish; a meat pie.

Pastynoun

small meat pie or turnover

Pastyadjective

resembling paste in color; pallid;

Pastyadjective

having the properties of glue

Pastynoun

a folded pastry case with a savoury filling, typically of seasoned meat and vegetables.

Pastyadjective

(of a person's face) unhealthily pale

Pastyadjective

of or like paste

Pasty

A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, United Kingdom. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.