Some recipes for traditional Cornish pasties include Perfect Cornish Pasties from the Guardian, Cornish Pasties from the Food Network and Jamie Oliver's Early Autumn Cornish Pasties. The basic ingredients are flour and butter or lard for the pastry shell and meat and potatoes for the filling.
To make Early Autumn Cornish Pasties, combine 12 ounces of cubed skirt steak with 1 diced onion, 1 diced white potato, 1 diced small zucchini, 1 peeled and diced carrot and 1 cubed butternut squash, and toss the mixture with 1/4 grated whole nutmeg, sea salt and white pepper to taste, and the leaves of a few sprigs of rosemary and thyme.
In a separate bowl, mix together 17 ounces of flour with sea salt to taste, and then rub in 9 ounces of cold unsalted butter. After crumbles form, add 3/4 cup of cold water until dough forms, and divide it into six balls. Roll the dough balls out into circles, and spoon the filling into the middle of the dough circles. Drizzle olive oil over the filling, fold the pastry into a semicircle, and crimp the edges. After brushing the dough with a beaten egg, bake the pasties at 400 degrees Fahrenheit for 30 to 35 minutes.
Another recipe calls for lard instead of butter and suggests using rutabaga in addition to the potatoes and skirt steak for the filling.