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!

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.