As I am Cornish born and bred I am hoping that this is an authentic version of a pasty. As well as a more sturdy version of shortcrust pasty the only meat to use is a cut called rump skirt. This particular cut lies next to the fillet and is only available by order. The meat is succulent and cooks at the same time as the vegetables.
It has been repeatedly requested by one of my customers and the feedback from my recent test bakes has been very good. \
Each pasty is a regular 20cm in diameter.