In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt and baking powder together in a bowl. Add butter and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
Roll dough out until about 5mm thick. Cut out six circles, each about 15cm round. Do not stretch the dough.
Mix meat and vegetables together and add salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pasty edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk and make a small slit in each top to allow steam out.
Bake at 230 degrees C for 10 minutes. Turn oven down to 180 degrees C and bake for 35 minutes.
This recipe might be fine for any ol' pasty but I'm sorry, there are no carrots in a genuine Cornish Pasty: Skirt Steak, potato, onion and swede; but NO carrot! Believe me, I'm Cornish. Refer below and happy eating.
http://www.cornishpastyassociation.co.uk/wp-content/uploads/2015/04/cornish-pasty-recipe.pdf - 25 Apr 2016