Well, since no one else seems to be posting a recipe for these, here's
mine, from a WWII vintage English baking book.

Cornish Pasties

Crust:   4 c flour              1 1/3 c shortening (soft)
         4 tsp baking powder    1 c hot water
         2 tsp salt             2 tbsp lemon juice
               2 *unbeaten* egg yolks

Sift together dry ingredients.  Cream shortening, egg yolk, and lemon
juice.  Dump this into the flour, then pour in the hot water and stir
in until well mixed.  Chill.

Filling: 1 lb. round steak, cut into cubes 1/4 in. square or smaller.  (This
            is important, as the meat goes raw into the pasties.)
         1 c raw potatoes, finely diced 
         1 raw onion, ditto       2 1/2 tbsp butter
         1/2 c heavy cream        salt, pepper, celery and parsley
                                      (chopped finely) - no amounts given)

Blend meat, potatoes, onion, and seasonings.  Divide the dough into 4
equal pieces; roll each out into a plate-sized circle, 1/4 in. thick,
10 in. across.  Place 1/4 of the filling on one side of the circle,
well away from the edges (to facilitate sealing) and dot with butter.
Wet the edges of the pastry, fold over, and pinch firmly to seal.
Prick the tops of the pasties to let steam out.  Bake for about two
hours at 325 F.  After 1 hr. 45 m., cut a slit in the top of each
pasty and insert 2 tbsp cream.

Serves 4 to 8, depending on appetite.  To make it even more
authentically Cornish, substitute 3/4 c very finely diced turnip for
the same amount of the onion.

This dough also makes great piroshki, if you're into Russian food.