Bao, Empanada, Pirogi , Kolache, Samosa or Calzone

"Pasties" are a traditional Cornish empenada-like thing.



Not sure what Minnesota pasties are like, but I'm pretty sure that's where they got the name. Paistie is a very English working-class-style contraction of the word paistry.

 

That's awesome to finally see someone who has had one of these, they're amazing! Usually anytime I'd mention them in Texas, I'd usually find few people who had even heard of them.

Anyway, for everyone else who doesn't know... the pasty is huge mainstay in UP Michigan, here's some more history: https://matadornetwork.com/read/cornish-pasty-upper-michigan-obsessed/

I am extremely lucky since I was born in Texas but my mom could make these homemade since my parents were 1st gen Americans from UP Michigan. When I was growing up I thought everyone knew about these and then I found out that was not the case... Anytime my mom would make these though my friends would line up once they found out how amazing these were.

I am still trying to perfect the recipe she can do, but I have started adding my own twist on it by adding fresh jalapeño. Man! just thinking about that is getting me hungry, haha.

I think the coolest part about this, is how the miners would use them in the mines up there as basically a perfect meal, I think the article I attached details some of it, but pretty neat history.

 

Blah, I walked away before hitting submit, haha I posted some more about it though...

 

Yes, absolutely correct.

 

Yes, that's what's really interesting on kolache, like we use the word wrong like everywhere in Texas like what @Dr of Dunk was saying too.

Here's some history about the city of West, Texas (not actually in west Texas, haha) where Czech immigrants brought over traditional kolaches and then I think klobasniky actually got its start there, again from Czech immigrants: https://texashillcountry.com/difference-kolache-klobasniky/ if you visit West, just make sure you either point to what you want or know that a kolache is actually sweet, just like you mention. I'm not sure if that's like the official timeframe/history but I know the Czech's get credit regardless.

 

Same with the pierogis.

 

Louisiana, especially Natchitoches, has their "meat pies". I took a road trip out to cajun country once and got some. Tasted pretty good (I had the ones with crawfish, naturally). They're basically just empanadas with another name.

When you think about it, empanadas, samosas/sambusas, meat pies, khuushuur, pasties, etc. are all basically similar things with the meat/seasoning changed up to reflect where they are made, and maybe the outer shell/breading a bit different.

 

I’ve had some Vietnamese/French/Cajun Pate Chaud in NOLA that were as good or better than anything On the OP’s list. I’m getting old and starting to repeat myself, but have I ever shared my stupid easy recipe for sausage rolls (what most people call kolaches in Texas)?

 

Yeah, I don’t know what those things are in the picture. This is what they should look like:

 

Never had such a thing. They are always boiled. Then, if you like pan fried to crisp them up. Served with any combination of chives, caramelized onions, sour cream or applesauce.

 

There are like a dozen different styles of Russian meat pies/dumplings and each has a different name, Cheburiki and Pelmeni being a couple of examples.

Also. If you added gyoza to the initial options, it would have been the only acceptable answer.

 

Point being, the picture posted resembles neither…

 

Anyway, I live in NYC and we have the Ukrainian/Polish type. **** Russia

 

Are all those pics the Applebees versions?

the calzone is the superior pocketed treat and Paul’s has the undisputed best calzone in the south.