Does anybody have any tips or recipes for a good dough to make cornish pastries with? I keep day-dreaming about these guys, and I figure the best way to fix that is to just make the damn things and eat 'em. That said, I was thinking about trying a plain ol' pate brisee. I'm afraid that might be too fragile, though. I seem to remember an episode of Good Eats where Alton Brown described the best dough for a pocket-ish pie as more biscuity than standard pie dough.
Any info / advice is welcome.