Traditional Cornish Pasty

For one medium size pasty:-

 4   oz Short crust pastry
        Onion and/or turnip (sliced)
 3-4 oz meat (skirt to best chuck steak)
 1   medium size potato (sliced)
     Seasonings

Method: 
Roll pastry into a round. Ingredients should be sliced in layers with
meat on top. Season with pepper and salt. Damp edges. Fold over and 
crimp edges (crimping by pinching the pastry with the left hand and 
fold over with the right hand, forming a rope like effect on the side 
of the pasty). 
Place on a baking sheet and bake at 425°F/220°C for 10-12 minutes, 
reducing to 350°F/175°C for a further 30 minutes.