In a small saucepan, cover carrots with water. Bring water to the boil and cook until tender, about 10 minutes. Let cool and slice.
To make the pastry: Sift flour, salt and baking powder together in a bowl. Add butter and rub together to form crumbs. Mix in water. If dough is sticky, add more flour.
Roll pastry out until about .5cm thick. Cut out six circles, each about 14cm round. Do not stretch the dough too much.
Mix meat and vegetables together. Add salt and pepper to taste. Cover half of each pasty circle with the filling. Moisten pastry edges and fold pastry over the filling. Press edges together with a fork. Transfer pasties onto a baking tray, brush tops with milk and make a small slit in each top to allow steam to escape.
Bake at 230 C / Gas mark 8 for 10 minutes. Then, reduce heat to 180 C / Gas mark 4 and bake for 35 minutes.
Used different ingredients.
If you want to make a traditional cornish pasty, you can't put carrots in it. Traditionally they've got swede (turnip if you're Cornish) in them. Use a mixture of lard and butter for the pastry - don't use baking powder. Lots of pepper and good quality beef are the key to a good pasty. - 30 Dec 2008
Altered ingredient amounts.
We make about 200 to 250 beef and chicken pasties every month and we use course ground burger potatoes, carrots, rutabege, onions for a filling and have found a simple flour,salt,lard and water make a most delighful crust. as for our chicken pasties I may add the recipe at a later date. there wonderful. - 16 Feb 2009