Paste

Type	Savoury pie
Place of origin	Mexico
Region or state	Hidalgo
Cookbook: Paste Media: Paste

A paste (Spanish: [ˈpaste]) (empanada/Inglesa in other Latinamerican countries: Argentina and Guatemala, UK diaspora 1880s) is a small pastry produced in the state of Hidalgo in central Mexico and in the surrounding area.^[1] They are stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, or other typical Mexican ingredients, such as tinga and mole. The paste has its roots in the Cornish pasty introduced by miners and builders from Cornwall, United Kingdom who were contracted in the towns of Mineral del Monte (Real del Monte) and Pachuca in Hidalgo starting in 1824.^[2]

Differences from empanadas

Unlike empanadas, but like the Cornish pasty, the filling ingredients for pastes are not cooked before they are wrapped in the pastry casing.^{[citation needed]} Additionally, while empanadas are a light, flaky, leavened pastry containing several layers of dough, pastes use a firm and thin layer of dough.^{[citation needed]}