Originally: = custard, n. 1a. Now: an individual dish of various kinds prepared in a dariole mould; a sweet or savoury custard, soufflée or jelly…

A pasty of hashed meats.

With the sense ‘made of or with, consisting of, venison’, as venison dinner, venison ham, venison pasty, venison pâté, venison pie, venison steak.

An apple turnover or flat tart, an ‘apple-jack’.

English regional (southern). More fully apple stuckling. An apple turnover. historical in later use.

(See quot. Cf. Notes & Queries 9th s. VII. 94/2.)

= marrow pie n.

= flapjack, n. 1b.

A pie or pasty usually filled with finely minced meat, fish, vegetables, etc. Cf. patty, n. 1, petit pâté, n. Now rare (only Caribbean).

English regional (East Anglian). More fully apple hogling. An apple turnover. rare.

A semicircular pie or pasty, traditionally having a filling of beef or beef and onions.

Esp. in Spain and Latin America: a type of pastry turnover filled with a variety of savoury ingredients and baked or fried.

meat, vegetables, and seasoning cooked in a case of pastry.

With plural agreement. In Russian (esp. Siberian) cuisine: small (traditionally crescent-shaped) pasta cases, stuffed with seasoned meat (or…

A Cornish pasty.

A Cornish pasty; (originally) spec. one having one half filled with meat and vegetables and the other with apples, etc.

A type of savoury pastry made with dough (typically pizza dough) that is folded over or rolled up to enclose a filling of cheese and meat or…

A triangular pastry fried in ghee or oil, containing spiced vegetables or meat.