Digory wrote:
In Europe, a Cornish pasty starts off as a round bit of raw pastry about 12inches across, into which we add some veg and some beef in the centre, then bring the edges of the pastry together to seal it, then crimp those edges together and put the whole lot in the oven for an hour or so.
The final result should look something like this.
They're very tasty.
That sounds and looks good.