The pastry for these Cornish pasties is made lard which makes it easier to handle and results in a tastier pasty. This is the recipe that I grew up with.
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
Any pasty recipe that includes minced beef or minced pork is not a true traditional Cornish Pasty! Cornish Pasties have beef skirt. Not pork, not mince, not chicken, no other meat but beef skirt. - 30 Nov 2012
great recipe, all the family loved them. I did have alot of filling left over so i made a pie and added mash ontop which was equally delicious. - 22 Apr 2010