Cornish pasties - how to

I have an ongoing sparring match with my Thursday evening students at NHK (some of whom I have been teaching for an entire decade now) about the quality of English food, hence the occasional 'food porn' postings here. Allow me my indulgences?

Cornish pasties done properly are crumbly, peppery meat & potato delights. All I have to do now is get my THICK local butcher to understand what 'skirt' is (in reference to beef rather than high school girls) and I can have a go myself - doesn't look hard does it?