The ones here are still on the go , the question is , puff or shortcrust pastry ?
Short-crust every time for me or, even better, proper pasty pastry. (I have no idea how to make the latter so don't ask.)
Pigeon pasty - now there's a thought and it has a certain ring to it (no pun intended) doesn't it ?!
In passing: my paternal grand-mother had two pasty recipes - the standard steak, potato, onion & turnip (swede to most of you) and then she had the bacon, potato and leek pasty. I've no idea how she prepared her leeks, but I have to say her bpl pasties were something else ! She was Cornish born and bred so her bpl pasty was still definitely "Cornish". Of course, which ever recipe, the pasty-ends
always overlapped both sides of the plate !!