I grew up eating pasties. We lived in a Small town in the California Foothills with two pasty shops. Fast forward forty years I rarely see pasties in my area of the world and when I do find one, I'm usually disappointed.
Went to a food cart in Portland a while back, all they made is pasties so I thought I could not go wrong. Epic Fail, shredded carrots and ground beef for the filling of a "Cornish Pasty"
Got a wild hair and decided to make pasties this morning.
Made a shortcrust, 4:1 flour to fat, pinch of salt and ice water as needed. Rest covered for about an hour.
Filling consisted of fine diced chuck, russet potato, onion, rutabaga, parsley, salt & pepper.
Roll the discs out, fill, fold in half, crimp the edges, brush with egg wash and pierce with fork for vent holes.
Bake for about 45 min at 375.