With its semicircular shape and crimped edge, the Cornish pasty must be one of the best known pies in the world. Legend has it that they were first eaten by tin miners, who had to spend long days down in the mines without returning to the surface for lunch. The crimped edge acted as a sort of handle, and the miners could munch away at the rest of the pasty and discard the handle that had come into contact with their dirty (sometimes arsenic-contaminated) hands.
Traditional Cornish pasties are made from beef, onion and potato, but these days they come with all sorts of funky fillings. These chicken pasties are not strictly authentic, but they are light and tasty. I think the shortcrust pastry is much nicer than the traditional tough pastry. You won’t want to throw any of it away.