Absent a different explanation from you, Quartz, I’m still not seeing this as anything other than an insult. In that case, personal insults are not allowed outside the BBQ Pit. Please do not do this again.
I think I saw this. Annoying presenter, Italian chef, Tom Parker-Bowles?
Good thing I caught this before going away. My comment was in no way meant as an insult and I apologise for phrasing it such that it was misunderstood; it was simply an observation on the length of the slot afforded her, which is what we were discussing at that point. We were shown Francesca’s pasties but there was no discussion of how she’d made them, only a throwaway line about why they had the pastry borders and that was that. Maybe 10 seconds. I watched the programme on both Monday and Tuesday and they concentrated heavily on ‘the beautiful people’ and I based my comment on that.
I’m sorry I missed the programme, Francesca, although from all accounts it didn’t do you justice. I’ve been looking at your blog instead and finding all sorts of interesting things to experiment with!
Hot diggity, those look amazing.
I can’t eat much in the way of onions or I’d try them.
That’s the one.
Just don’t put onions in them! Put anything you like in them. Cheese, steak, swede, leeks, chicken, whatever you fancy.
Thanks for dropping in and explaining, Quartz. Since Francesca has accepted your apology (in the Pit thread) and everyone seems kosher, I’ll rescind the warning.
Thank you for once again excluding me from the “beautiful people” group 
To be fair, it was a little bit more than that. I talked about sourcing my ingredients locally and using a whole cut of meat rather than minced meat. But yes, it was very short. That particular audience section is that short on all the shows. I don’t mind, it was a fun day and nice to be asked.
The crust is just about exactly what I use for pie dough, but no egg glaze. That’s enough right there to tempt me into making a batch. I’ve bookmarked your blog and will try some more of your recipes, that bloody Gordon Ramsey has made me curious about some good ol’ Brit cusine. 
Excellent. I was afraid the onions were one of those necessary ingredients to get any sort of authentic flavor (or flavor at all).
I’m loving your site.
Thanks, glad you like it Technically, if you don’t use meat, onions and potato it won’t be a Cornish Pastie (it’ll just be a pastie), but that doesn’t matter.
The kheema mattar recipe is very popular (I won’t link to it, I don’t want to spam!). It’s listed in the recipe column.
I haven’t seen Cornish pasties since I left home and those look marvellous. I will soon be subjecting my husband to these & I know he’ll love them.
Great blog! Look at all those great recipes! Oh I’m in heaven.