So, yes, let's just stipulate that the original pasty is Cornish. Indeed. However, all the pasties I have ever had were from the Upper Peninsula of Michigan and there may be some differences. The pasties I have had have rutabega, parsnip, potato, carrot, and chopped beef. The dough is basically a pie crust. We eat them with beef gravy. I would welcome tips from those of either persausion.
Having established all that, anyone have tips, or a favorite recipe? I had a bit of a problem with them falling apart on the bottom the last time I made them. What makes a great pasty crust different than a great pie crust?
Also, seasonings. What else do you put in your filling? And what cut of beef do you use? I'm thinking fairly lean and chopped up in very small pieces but not ground is the way to go.