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Cornish pasty made as a pie.. Note 1
Plain pastry for a double crust pie
2 cups flour
1 cup cold butter salted, cut into 1 inch cubes Note 2
1 egg,
cold water
Rub the butter into flour by hand or food processor, add egg, and a
couple tablespoons cold water, + or -, pulse in processor until the
mixture begin to come together,
turn out onto floured counter lightly knead a moment to bring to a
tidy ball, DO NOT OVER WORK THE PASTY.
Line a pie plate with the pastry, also roll out enough to make a
lid for pie.
Reserving pastry what is not used, for another time.

Filling
8 ozs of sirloin steak, trimmed Note 3
1 good size potato
1 medium onion

Dice the meat, potato and onion about 3/4 inch dice, mix
together, adding a little beef sock to moisten well, from a cube
will do, add to meat and veg also season well with salt and pepper,
mix all together, tip the meat etc into the pie shell, wet the edges
of the pie shell apply the lid, press lightly round the rim to stick
lid to base. Trim, crimp edges, poke a few air vents in top, and
bake in hot oven about 400 until the crust is nicely browned.
serve hot with steamed green vegetables.
Makes sure the potatoe is cooked, to be sure of this small dice
potatoe.

Note 1. I some times make this with a couple of chicken breasts
instead of beef, and leek instead of onion and chicken stock.
Note 2. I use salted butter but do not add salt to recipe.
Note 3. Only use tender meat that has flavour.
source, glory.

Reserved pastry will freeze or would make a quiche for another
day......