Michealb,
There is some where I did a thing on Pasties, can't find it. Home made pastry and filling just love em.
Put what you like in them.
Muzz

Michael everyone does them a bit different.  I have never had a recipe.

I use low fat beef mince, and grated onion, potato, parsnip, turnip, swede, carrots, chop some parsley roughly 50% meat and 50% vegetables.  Put in a splash of worcheshire sauce, soy sauce, tomato sauce.  For some chilli sauce and other herbs but I keep mine fairly plain.  If uncertain about the cooking you can pre fry and cool the filling but I use it all uncooked.

I have a fancy cutter these days with crimped edges came from one of those letter box drop booklets.  In the old days I would have used a bread and butter plate.  These days I would use frozen short crust pastry the one with butter.

Nothing better with soup as an easy dinner.

OK saved to favorites, am concerned that there is no mention of meat or half a cow, Ha Ha

I never call mine 'Cornish pasties".  I laughed at the carrot reference at your link LG. The pastry recipe looked good.  I am sure in the old impoverished mining towns they would have improvised and put in anything handy to feed their workers.  It's becoming ridiculous IMHO how we now have to be politically correct in relation to the title of food.  So many cultures have similar foods but call them different names. I am sure some in here have done pastry in jaffle irons with similar filling maybe they could be Aussie Pasties   

Thanks folks, just need some free time to have ago