"I agree with the previous reviewers... This is not a true Cornish pasty. The spices should be limited to salt and pepper, because that is the true seasoning. But the thing that takes the cake is that never, NEVER, do you cook the vegetables before making the pasty. That makes it an empanada, NOT a pasty. Please, Chef Irvine, do not confuse these two.

Also, please ditch the tomato. Once again, not a pasty.

On the other side, carrots are fine--as a Northeastern Minnesotan, I wouldn't have it any other way.