This recipe comes from Mrs. Beeton’s All About Cookery which was published in England in 1961. It is a little more “extravagant” than what some consider “traditional” Cornish Pasties since it has herbs and gravy.  Plus it only has a 1/2 teaspoon of onion?  That is crazy talk!  I love the description for the pastry ingredient, “etc…”  I’ll also post a recipe I use that at least more resembles a traditional Cornish Pasty from Upper Michigan… where many miners from Cornwall once immigrated.

• 1/4 lb. raw meat
• 1/4 lb. potatoes
• 1/2 teasp. finely chopped onion
• mixed herbs to taste
• salt and pepper
• 2 tablesp. gravy or water
• short crust pastry, using 8 oz. flour, etc.

Mince the meant finely. Dice the potatoes. Add the onion, herbs, salt, pepper and gravy to the meat and potatoes, and mix well together. Divide pastry into 8 equal portions and roll them out 1/4 in. thick, keeping the portions as round as possible. Pile the mixture in the centre of each piece of pastry, wet the edges and join them together at the top to form an up-standing frill, prick them with a fork. Bake in hot over (425° F., Gas 7) for 10 min., then reduce heat to moderate (350° F., Gas 4) and cook for about 50 min. longer.

5-6 helpings.