In this video Edna the Ansom Pasty Maker shows you how to make a Proper Cornish Pasty.
To make your own Cornish Pasty, you will need (a little practice, plus):
Pastry
8oz bread flour
8oz plain flour
1/4 teaspoon salt
4 oz cookeen or lard
4oz hard margarine
Method
Sieve flour and salt then rub in fat (cookeen/lard + margarine) lightly (if it looks like breadcrumbs then you've rubbed it in too much). Add water and bring it together - don't make the pastry too wet or the pastry won't be flaky. Leave in the fridge for at least 30 mins to firm up.
Filling
4oz Beef Skirt per Pasty (if Skirt is not available, use Braising Steak)
Onion
Potato
Swede (optional)
Method
Roll out the pastry on a floured board and using a dinner plate, cut out a round disc approx 6 -7 inches in diameter. Slice an onion and potato and place onto the pastry, lightly season with salt and pepper. Cut the meat up into small pieces and add on top of the onion, potato (and swede if using). Make sure the meat is distributed evenly across the pastry and lightly season. Add more onion and potato. Starting in the middle, bring the edges together and press. Once the pastry has been pressed together, crimp the edges. Brush with egg or milk, place on a baking tray and bake at 200 degrees for 15 minutes, then lower the temperature to 130 degrees and bake for a further 45 minutes. Leave to cool slightly before enjoying.
Tips:
Don't make the chunks of Skirt too big otherwise you won't get much gravy, you may end up with a dry Pasty!
Make sure you don't have any holes in you Pasty, if you do the gravy will leak, use small amounts of pastry to patch any holes!