Right now the most delicious smell is wafting through my house. I just made 6 glorious, delicious, mouth-watering Cornish pasties. (not the boobie-tassles, the "a" is short, or "pure" if you know IPA)
My paternal grandmother had family who came to Pen Argyl, Pennsylvania from Cornwall. That area of PA is known as the Slate Belt, aptly named for the slate mines that were prevalent there. The miners used to take pasties in their lunch- and according to my grandmother, her father took them in his lunch as well. For those of you unfortunate enough not to have tasted a pasty, it's a meat pie. It's usually made with steak, potato, onion, sometimes turnip or rutabega (not this girl) and sometimes carrot. It is simply seasoned with salt and pepper and a dot of butter- the filling placed in a circle of yummy pie dough, folded over and the edges crimped. Yes, I make my own pie dough, and have turned into a snob about it. You cut slits in the top so it can vent, then bake and enjoy the most delicious smell ever.
No one around here has heard of pasties, but if you drive about an hour and a half north and a bit east to Mineral Point, Wisconsin, you can get a tasty pasty (they do not rhyme, people) at the Red Rooster cafe. They had miners up there from Cornwall as well, and the pasty stayed on.
As a person who HATES the "samification" (thanks, Teacher Lady) of America, I adore regional food. I love that when you order breakfast in the south, grits are on the menu. I love that when you go to New Orleans, a "po-boy" is a sandwich. What'chall got in your neck of the woods that I would be hard pressed to get here in Iowa? Here, we've got Maid-Rites (aka "loose-meat sandwiches"); breaded pork tenderloins, the Iowa chop (big-ass pork chop) and where I live, Chicago-style pizza and Italian beef. Not in restaurants, but in Scandinavian families, we've also got lefse, kringle and if you're really unlucky, ludefisk. The Czech families are quite fond of making kolaches (yummy pastries).