I got this from my friend's Cornish mother in 1966 when she was 84, and knitting things for the old people:-)
Shortcrust pastry, a little more short than usual, for those who don't know, that means about an ounce extra fat in a standard shortcrust recipe.
Diced carrot, turnip, potato, onion.
Diced mutton, she told me take no notice of recipes that call for beef, Cornwall is a sheep county.
Divide pastry into how many you want, standard 1lb pastry recipe will make four good pasties.
roll out pastry into rounds and pile filling on one side, fold the other pastry side over and crimp.
Cornish pasties are flat with a big crust around one edge, the tin miners used to take them for their dinner in the mines, tin ore is poisonous, they held the crust, ate the pasty and threw away the crust.
Cooking time, preheat oven to 200c and cook until golden brown and the filling is cooked, about half an hour.