These are a firm favourite with us. Like any simple meal, the better quality your ingredients, the more glorious the end result. Skirt, a lean and rough cut, is the traditional one for a pasty but braising steak or even chump work well too.
Pastry was something I only ate until I learned that a food processor will do everything in seconds. Now, things like pasties are a simple meal to prepare.
The Cornish Pasty Association have a great recipe which explains everything clearly. http://www.cornishpastyassociation.co.uk
