Cornwall is perhaps best known though for its pasties, a savoury dish made with pastry. Today's pasties usually contain a filling of beef steak, onion, potato and swede with salt and white pepper, but historically pasties had a variety of different fillings. "Turmut, 'tates and mate" (i.e. "Turnip, potatoes and meat", turnip being the Cornish and Scottish term for swede, itself an abbreviation of 'Swedish Turnip', the British term for rutabaga) describes a filling once very common. For instance, the licky pasty contained mostly leeks, and the herb pasty contained watercress, parsley, and shallots. Pasties are often locally referred to as "oggies". Historically, pasties were also often made with sweet fillings such as jam, apple and blackberry, plums or cherries.