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A kind of meat pie, not made in a pie pan but with a large piece of folded-over pastry dough, crimped shut, then baked on a sheet. There is no one standard recipe, but it usually includes meat and vegetables in a thick hearty sauce.
1854, Chambers's Journal of popular literature, science and arts, W. & R. Chambers:
[…] after we have removed some of the dust of our journey, we sit down to a well-spread tea-table, on which a noble Cornish pasty holds the post of honour.
