If you want traditional Cornish pasties, mince does not do it. If you just want nice pasties, then yes.
I love Cornish pasties...there is a guy in Whangarei who makes wonderful pasties....
Sorry, to answer your question I don't think they'd be the same with mince.
I am willing to taste test them for you though to confirm [}]
My grandmother was Cornish, she would have been horrified at the thought of mince instead of skirt!
That recipe is interesting, it says they should always be D shaped. She made hers by crimping them together along the top-and she remained fiercely Cornish to the end, so I daresay 'some' true Cornish pasties may also be joined at the top instead of round one side like the illustration!
Hold on!! at the very bottom of the recipe, it says:
"The texture of the filling is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%)"
so, Rod Brown, you should be fine with mince
Just make sure you use real Minced meat, as in cut up bits, not ground through a mincer attachment.
There's a reason why americans call what we call Mince, Ground beef.
Thank you all for your comments, I used to buy Cornish pasties occasionally for school lunches nearly 60 years ago for 8d each and loved them. This is my first attempt, I'm getting near the end of this home kill and don't have any skirt steak but a few mince left (of course I never buy beef). Tonight I intend to make them albeit unfortunately with mince, they could still be a bit chunky though because of the diced swede and potato. We'll see! I'll report back tomorrow.
I remember the cornish pasties we use to get at one of the bakeries....very disappointing...I don't like 'sausage meat' and a few vege in there as well......definitely not the same
My wife uses topside for ours, we've not tried it with mince but as long as the meat flavour runs through the potatoes and onions would it matter.