Mexican Foods: Los Pastes

Y'know what screw it, that trip to La Bella Airosa inspired me to talk about these.

Sometime back in the XIX century, engineers from Cornwall, England, came to the state of Hidalgo, and they brought 3 things to the place: mining, footbooll and the cornish pasty, from which these derive.

They’re these lil’ pastries stuffed with stuff. You know, stuff stuff.

Unlike empanadas, the filling ingredients for pastes aren’t cooked before they’re wrapped in the pastry casing; and while empanadas are light and flaky, pastes are of a thin yet firm layer (shown right). But there’s some layered versions that are like thick empanadas (shown left).
Those’re glorious -A -

And man these things are not only damn good, they're everywhere if you ever visit Pachuca .__.