Pastry, meat / poultry-filled
Common food
Photo: Wikipedia
A golden, flaky pastry shell encasing a savory filling of seasoned meat or poultry, offering a delightful contrast between crisp crust and juicy, flavorful interior. Nutritionally, it provides a significant protein boost and a notable fat content, making it a substantial, energy-dense snack or light meal.
Calorie split: 13% protein · 36% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore the perfect marriage of textures—the shattering, buttery crust giving way to a warm, savory, and often spiced filling. Its versatility is key, as it can be a hearty on-the-go snack, a party appetizer, or a comforting part of a meal across countless culinary traditions.
⚠️ Watch-outs & how to enjoy it better
The high fat and refined carbohydrate content can lead to blood sugar spikes and may not align with low-fat or low-carb diets. Those watching sodium intake should be mindful, as fillings can be salty. To counteract, pair a smaller portion with a fiber-rich side salad or steamed vegetables to promote fullness and balance the glycemic impact.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides quick energy from carbohydrates in the pastry.
- Contains essential B vitamins from the meat filling.
- Offers a convenient, portable, and satisfying meal option.
- Can be a good source of iron and zinc, depending on the filling.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Cornish pasty was originally designed as a complete, portable lunch for tin miners in Cornwall, England; its thick, crimped edge was reportedly left un-eaten so miners could hold it with dirty hands and discard it.
Full nutrition (USDA data · scales with serving)
| Water | 36.8 g |
| Energy | 341 kcal |
| Protein | 11.5 g |
| Total lipid (fat) | 19.2 g |
| Carbohydrate, by difference | 30.9 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 4.6 g |
| Calcium, Ca | 61.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 131 mg |
| Potassium, K | 190 mg |
| Sodium, Na | 398 mg |
| Zinc, Zn | 1.3 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 14.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.43 mg |
| Riboflavin | 0.27 mg |
| Niacin | 4.2 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 60.0 ug |
| Folic acid | 32.0 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 83.0 ug |
| Choline, total | 42.1 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 95.0 ug |
| Retinol | 94.0 ug |
| Carotene, beta | 15.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 30.0 ug |
| Vitamin E (alpha-tocopherol) | 0.81 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin K (phylloquinone) | 2.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.6 g |
| SFA 4:0 | 0.18 g |
| SFA 6:0 | 0.13 g |
| SFA 8:0 | 0.08 g |
| SFA 10:0 | 0.19 g |
| SFA 12:0 | 0.22 g |
| SFA 14:0 | 0.79 g |
| SFA 16:0 | 4.1 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.3 g |
| MUFA 16:1 | 0.32 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.13 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 74.0 mg |
Amino acid profile (per 100g)
Estimated from Puff pastry, frozen, ready-to-bake, baked — USDA does not publish this profile for Pastry.
| Tryptophan | 0.09 g |
| Threonine | 0.20 g |
| Isoleucine | 0.28 g |
| Leucine | 0.51 g |
| Lysine | 0.14 g |
| Methionine | 0.13 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.20 g |
| Valine | 0.31 g |
| Arginine | 0.26 g |
| Histidine | 0.16 g |
| Alanine | 0.23 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.26 g |
| Proline | 0.88 g |
| Serine | 0.36 g |
FAQ
Can I freeze meat-filled pastries?
Yes, they freeze exceptionally well. For best results, freeze them on a baking sheet first until solid, then transfer to a freezer bag. Reheat from frozen in an oven at 375°F (190°C) for 15-20 minutes to re-crisp the pastry.
How do I prevent a soggy bottom crust?
Ensure your filling is not overly wet or greasy before encasing it. Some recipes call for a brief pre-cook of the filling to evaporate moisture. Baking on a preheated baking sheet or in the lower third of the oven can also help crisp the bottom.
What's the difference between a pasty and an empanada?
While both are filled pastries, a traditional Cornish pasty is larger, thicker, and has a distinctive side crimp. Empanadas are typically smaller, often have a half-moon shape with a fork-crimped edge, and vary widely in dough and filling by region.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.41 kcal/g · 13% calories from protein · 1.1 g fiber · 4.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.09 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.