These took me ages and both the filling and pastry were a disaster. Lots of very positive comments though so will try again at some point!

Being Devonian, I love pasties (westcountry versions)and am always looking to improve my recipe, this one isn`t good, best pastry is half to two thirds fat to weight of flour, pure lard being best!

?? I am pure Devonshire, Dartmothian in fact and have always loved the Cornish Pasty, but I have also love the Devonshire Pasty, which my Uncles used to take to work, as their jobs were sometimes quite dirty work, but the Devonshire Pasty is a TIDDY OGGIE, NOT THE Cornish Pasty, the Cornis Pasty is a Cornish Pasty.

I make these regularly. However the filling may depend on what I have, have done with chicken, or just chopped up cheese triangles. Made a tomato version another time. So easy.

Not enough pepper....and crimped on top ???? I dont think so...always crimped on the side in Cornwall..crimping on top is the Devon way

Turned out good in the end although I had to ignore the instructions. I added cheese to the filling. Also, I boiled the potatoes and swedes first before adding to the filling so I only had to cook it for 15 minutes.

mine didnt look like your picture, used corn beef from a can instead, tasted fine, even my son ate it. will have another go soon. perhaps my oven was a bit too hot to start with, will try again.

PASTIE UPDATE:-
Once I had got over the pastry drama and purchased a roll in a flash the pasties came together and I turned the mixture into seven beautiful packages. They went down a treat and although the pastry will NEVER be attempted again for this recipe I shall certainly be doing them again. Hubby munched his way through most of them leaving just enough for the children. I shall mark with four stars leaving one off for the awful pastry mix. If you purchase your pastry, or use another homemade recipe, then these pasties are well worth doing. I have had requests for more!

The pastry for this recipe is absolutely ridiculous. This has ruined my evening meal as when it came to roll out and pack the pasties the pastry just falls apart. I followed it to the letter but there is no way on this earth that I can get this pastry to behave and the pasties that I have made look like I have dragged them out of the dustbin after being patched up best I can. I am now in such a stinking mood that I am off to the local shop to purchase a roll of pastry that I know for a fact will do the job and save the day. Hopefully the filling will be worth all the hassle!!

Sorry, this will be a big miss. Won't try again. Extremely dry and awkward pastry and the filling was far too dry.

Not worth the effort for me.

Sorry

pasty doesn't have the great flavour and texture of a great pasty, mainly being too dry. But a good place to start

Fantastic,the whole family love these,I always put equal amounts of carrot and swede,the carrot adds a little bit of sweetness,never found the pastrie to be dry(touch wood),one thing I have found,one of the past reviewers suggested a knob of butter in each before sealing,tried and defiantly recommend.I also use mince,be it beef or lamb ,the lamb with mint is beautiful,and the smell in the house when your cooking them is.......well try and you'll see what I mean.

any-one know how many calories each pasty would be please and how many if i used chicken n veg
many thanx for your help x

Do i need to cook filling before hand?

This recipe does make loads! Using these quantities, following the tips in the reviews, I made 6 pasties + 1xpastie pie in a 2lb loaf tin to freeze.

Also adjusted the ingredients slightly, I'd planned to use another recipe which I couldn't find so followed this. I used frying steak - already thin cut & cubed nicely, think it's often skirt or similar tasty cuts. I replaced the lard with beef dripping and added a knob of clotted cream (could also use butter) before sealing the pasty which definitely added moisture & richness. Not quite as wholesomely, I also mixed in a beef oxo cube to the meat/swede/spuds.

They were delish, not dry at all and good cold as well as hot.

Even though I noted a few other people's comments to add butter and a little flour to make sure the filling wasn't dry, they were incredibly dry! Such a shame as it should work well but they were dry to the point of drinking between each mouthful. Will not be using this recipe again.

I used Cookeen instead of lard, pastry came out crisp and flavoursome. There was enough to make 8 decent size pasties. It's important to use the right cut of meat to get the correct depth of flavour. Beef skirt is excellent for this and very economical. Worked out about £4 for all eight pasties. Excellent recipe.

This is a great recipe, and the results are very similar to what can be bought from the best Cornish bakeries! The traditional cut to use is beef skirt (flank). The problem with dryness is largely due to the potato variety used; I prefer a waxy variety such as Roosters. Also, increasing the onion percentage will keep everything moist and tender. The Cornish traditionally put a pastry letter at one end, so that everyone can recognize their own initial; the lettered end is eaten last, as it is filled with apple or other fruit!

The filling is tasty enough but if you've ever been to Cornwall then don't use this pastry. It might be fine for a pie but it is too weak, dry and crumbly for a pasty. Lots of other recipes say to use shortening and strong flour. I will try that next time.

Made these for the family on St. Pirans Day. Luvvely Guv! Try a touch of clotted cream for a nice sauce.