Expat Dean Thomas of Gunnislake, Cornwall, has single-handedly turned Tempe into Arizona's capital of Cornish pasty. See, pasties (pronounced pass-tee) are a Cornish specialty, the type of hearty fare tin miners in that section of England traditionally took with them to the mines. To the uninitiated, they might resemble a jumbo Hot Pocket or the Brit version of a calzone. The shape of a half-deflated football, the flaky, pot-pie crust is pinched in the middle so that it forms a distinctive, squiggly seam. Inside could be a whole lot of things, depending on your order. They come stuffed with lamb and mint, bangers and mash, chicken tikka masala, meatballs, chicken Alfredo, and so on. But the classic pasty is the oggie, filled with steak, potato, onion and rutabaga, accompanied by a side of red wine gravy. Served piping hot, the pasties go great with a pint of Newcastle or Kronenbourg, both on tap here along with other brews. It would not surprise us in the least to see Cornish Pasty Co.'s springing up all over Arizona one day, and even beyond, as both the concept and execution in Thomas' hands have been so cool, and so universally acclaimed.