The church ladies made the pasties I grew up with and since they did it for a fundraiser, we only got these once a year. They are kind of a lot of work, but they are just like I remember them. You can leave the meat raw...it cooks in the oven. Also, I had no trouble with the pastry, but I did have to use more water than the recipe called for to get the right consistency.

Probably due to the lack of egg in the pastry it was very hard to work with. Also, the recipe didn't indicate if the meat should be cooked first or used raw.

I've never had these, but they sounded fun so I made them for dinner tonight. I used 1/2 lb ground pork and 1/2 lb sausage. I browned the meat so it would be crumbly, mixed with cooked diced potatoes, cooke diced carrots and onion. I only used half of the mixture for filling the two refrigerated pie crusts I had. One crust I made 6 smaller circles with and filled (more empanada sized) and the other crust i just folded over for a larger "pie." They both came out really well. I brushed them with egg white and a little Italian seasoning and didn't cook them for a whole hour, just long enough to brown them up (as the filling was cooked already). Also, I don't like them to be too hard. Very tasty, but a little bland. Another similar recipe recommended using a little beef bouillon and garlic, and someone else recommended a little onion soup mix. I think I'll try one or both of those in the future... though it might not be the most authentic. I will definitely be making these again, thanks for the recipe AND the history lesson! :)

Loved it, but I was in a hurry and changed it a bit to save time. I used ready made pie crust that you roll out. It was fantastic. Brushed crust with butter and sprinkled with Mrs. Dash.

I had never tried Cornish Pasties before, and these were lovely. They had a good balance of vegetables and meat. They were also extremely filling! However, I did make a few changes; instead of peeling and cubing my own vegetables, I used four cups of already cubed, frozen mixed vegetables, and then added one small potato. It turned out to be just the right amount of mixture. Also, I only used beef, as my family aren't keen on pork. I think this recipe will become a family favourite - thanks for sharing!

Born and raised in Wisconsin, I've known this recipe very well. In the past I have used frozen then defrosted tubed biscuits: in a pinch it is quick and easy. I found this dough to be a little stiff and had to increase the shortning and water. Overall is still perfect for a picnic or camping. Kids love it!

This recipe made delicious, easy to prepare, and easy to eat-on-the-go meat pies! The only thing I changed was to use margarine instead of shortening (I didn't have any) and I added egg white to my crust just before baking. I did have to add about 1/4 of a cup water to the dough to get it moist enough, but my family absolutely loved them and have begged for more! I will definitely be making these for a long long time. Thank you for sharing!

These turned out perfectly. Just like my Mom's-thanks for the recipe. I left out the carrots, but that was the only thing I did different. These were really good.

These pasties are the real thing ,my Mom use to make them and she was from Ironwood,Michigan. Knew the story of the miners enjoying them to.My mother sometimes would grate everything alittle finer and put it into a 12 inch pie pan.And serve the pasty by the slice it was soo flavorful.I,m glad it cooling off outside.because the oven will be baking some pasties soon. Thanks for sharing.