From Wiki ... I know it's taking a short cut but it is quite comprehensive

http://en.wikipedia.org/wiki/Cornish_pasty

Don't imitate a Forfar Bridie or the lawyers will be on you like a rash   

And I can see where that wee cottage industry is coming from  

Or the Burntisland potatoe and herb pie 

Dunno unless you are thinking of an oggie which I think is slightly different. I have heard rumours that there used to be a pastie/oggie sort of thing which had a savoury at one end and a sweet at the other but have never seen one
I have been told that Cornish Pasties shouldn't contain carrots, just meat, potato and turnip

Including spelling error you may think - but it's the potatoe and herb pie 

The double ender i refer to was made somewhere for miners with the crimp on one side so they could hold the crimp and have both main course and afters in one without getting the pie filthy.

I'm sure you're right Jonesy 

Aye!  

I've always made mine with lamb, carrot n turnup, potatoe, onion and butter in pastry..the outside crimp was to be thrown away cos of it being handled with dirty hands....

I have been to Cornwall and had a 'real' Cornish pasty cooked by the wife of a family member who is Cornish. It is nothing like the pasty you get in a chip shop or supermarket. It's a whole meal and it's absolutely gorgeous. I don't know how to make it though so don't ask me. Well ask me if you like, I still won't know though.

How do you make it?....

I have found you get the best results from going to a chip shop and saying 'Can I have a pasty please?' 

But do they taste real?....

Real enough. You'll literally have to befriend a Cornish family to get a proper one. My brother's not Cornish but his wife is and what she served for dinner was Godlike. It was like Cornish pasty on acid. Not that I've ever taken acid 

I really need a pasty now....

Don't the real Cornish pasties have to have the crimp along the side, not on top? ^^^thats a pasty not a Cornish pasty. The best ones are from Philps in Hayle...they queue out the door for them!

Yeah Croc.. the crimp should be at the side - and it was so the the miners (for whom they were 'invented') could hold it by the crust then throw that away  - their hands being covered in arsenic residue from the tin mines.   It's also supposed to be a myth that a proper pasty had 'two courses'  - and the meat is raw when it goes in and it's cooked from scratch (how you do that without burning the pastry intrigued me)    Guess who had too much time on her hands when she was having the lunch the other day and read the news article on it... 

I make veggie pasties with lots of chopped up veg and herbs etc and then make them into a pasty shape but I cook all the vegetables first.
My mum used to make pasties and pies with various meat and veg fillings and she always cooked the fillings first before putting them into the pastry and then sealing it.

This is a link to the Cornish Pasty Association's article on what is a genuine Cornish Pasty

Also there is a recipe and a history. And in the news this week was that Cornish pasties have received PGI status from the EU so that in future they can only be called Cornish pasties if they are produced in Cornwall. (and Ginsters is based in Cornwall)
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I always enjoy a cornish pasty when I go to Cornwall they are delicious they are  nothing like the prepacked ones,I dont mind Gingsters with some HP brown sauce

Have you always been a Veggie , Veg. ?.

I prefer Jamaican Patties to Cornish Pasties. Although I've never been as far west  as  Cornwall so not had the real deal.

I like the breakfast ones we get in Cornwall with bacon, sausage scrambled egg and beans in.

I like Jamaican patties. Yummy