After trying both venison and beef versions of Sarah’s Cornish Pasties at Splore a few weeks ago, I was hell bent on making some of my own. For those that aren’t familiar with Cornish Pasties, they’re a submarine-shaped pie and traditional ingredients include beef or lamb, potatoes, swedes and onion. These  parcels of goodness were originally baked for tin miners who worked underground and didn’t come up  to air at lunch. They ate these pies and with their dirty, arsenic laden paws. They clutched the crust, ate the pastie and discarded the soiled crust at the end to avoid poisoning. Cornish pasties are baked from raw ingredients and it surprised me that both the meat and the vegetables cooked perfectly in these parcels. Short crust pastry is traditional but after eating these, I may retry with puff pastry because I adore puff pastry. I find short crust to be a bit heavy. I used both lamb and beef (why pick one when you can have both), potato, swede and onion. This recipe adapted from the NZ …