The part of a horse's leg between the fetlock joint and the hoof. / (obsolete) A shackle for horses while pasturing. / (obsolete) A patten.

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.

plural of pasta

A seasoned smoked cut of beef. Traditionally, this is made from a navel cut.

Alternative spelling of pasteurisation

A type of light pastry (made just from butter, water, flour and eggs) that is used to make profiteroles, éclairs, chouquettes, etc.

Alternative spelling of flaky pastry

(usually uncountable) Card stock. / (computing, countable) A widget allowing multiple users to paste and share text or other items. / (slang, obsolete) A person's visiting card.

(figuratively) unsubstantial; flimsy

A traditional pasty from Karelia, usually with a rye crust and now most often eaten with a mixture of boiled eggs and butter.