Cornish Pasties

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I had just gotten a recipe for cornish pasties from a family friend who has been making them since I was a child. I admit, his recipe is not a TRADITIONAL cornish pasty. However, I am not so interested in the EXACT recipe they used to use in Cornwall England as I am in taste. I remember the pasties of my childhood being a tad bland because they were not seasoned, except salt and pepper. I think a carrot and some garlic would be welcome. I will try adding both and the other spices suggested and see if this can be a convenient yet lively addition to my hubby's lunch. Will let you know what I find after actually making the recipe. I suggest the folks hating on this site do the same, then report back with what exactly was right or wrong with the taste. "These were fair, and These aren't traditional" just isn't specific enough.

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These were fair, at best

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Funny how the majority of reviewers below admit to never making the recipe, only being prejudiced in favor of their own style of pasties. Ha ha! I actually made this recipe, and so I can tell you it is AWESOME! My whole family loved these pasties. We couldn't eat them fast enough! We were literally standing next to the stove, gobbling them up, straight off the cookie sheet because putting them on a plate and sitting down would have delayed our next bite for 30 seconds. Thanks for another incredible recipe, Chef Robert.

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I agree with the previous reviewers... This is not a true Cornish pasty. The spices should be limited to salt and pepper, because that is the true seasoning. But the thing that takes the cake is that never, NEVER, do you cook the vegetables before making the pasty. That makes it an empanada, NOT a pasty. Please, Chef Irvine, do not confuse these two.

Also, please ditch the tomato. Once again, not a pasty.

On the other side, carrots are fine--as a Northeastern Minnesotan, I wouldn't have it any other way.

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This is not acurate for cornish pasties. My great grandmother from the U P of Michigan would roll over in her grave if she saw this recipe. A true pastie is made with pie dough, course ground flank, rutebega or turnips along with carrots and potatos but NEVER under any circumstance any spices other than salt & pepper. Irvine Spices Jerk Seasoning and garlic are absolutly an insult to true pasties! Also you must cut a slit on top of each pastie and tuck in a pat of butter before baking. I was excited when I saw the recipe listed but it really was inacurate.

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Cornish Pasties use short-crust, finely-diced skirt steak, onions, potatoes, turnips, thyme, and a touch of regular HP sauce....not bloody hamburger and certainly no carrots!

Disgusting...especially from a chef from the UK!

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The work to result ratio just wasn't there. Plus, I tried 3 grocery stores looking for 5-spice powder and couldn't find any. I made due with other seasoning but it was blah.

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These are pretty tasty. A little involved to make though. Just takes some time to stuff the pastries. If you had a helper...it probably wouldn't take as long. My kids even liked these.