And so to the specialists! What of the pastry used a la Cornish ... short or puff or doesn't it matter?
To be authentic it should be shortcrust - see the Cornish Pasty Association recipe here
www.cornishpastyassociation.co.uk/images/recipe.pdfIt was intended for holding in the hand while eating so pastry needs to be firm enough to hold the weight of fillings even while the crust is being eaten.