About this recipe: The Cornish Pasties made with the lard are the best. It makes the pastry and the rest of the pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat.
I am sorry, this is not a Cornish Pasty – it should be titled a ‘Meat Pasty’. It may be delicious (it certainly looks delicious) but a Cornish Pasty uses Beef Skirt and no other meat – certainly not pork! The vegetables should be JUST potato, swede (possibly a carrot if you can't find swede), onion (large white) and nothing else! No pre-cooking or frying, vegetables are thinly sliced, mixed with the raw beef skirt, popped onto the pastry disc with a nob of Clotted cream, crimped and baked. The Cornish get very protective about their pasties, The Cornish Pasty has even been given Protected Geographical Indication (PGI) status. www.cornishpastyassociation.co.uk - 29 Aug 2011