Christine,
I don't have the recipe for the 46 year old starter, someone in the family gave me some and I keep it going. I will ask them if they have the recipe. Here's my grandmother's recipe for Cornish Pasty. Hope you enjoy them as much as our family and our Michigan friends. Don't know if you know about the, "Great Carrot Debate", where pasties are concerned, but our family doesn't us them. You do find them in many of the Upper Pennisula pasties.

GRANDMA GUERBER'S CORNISH PASTY

Meat to potato to rutabega ratio is up to individual taste. We usually use 2 cups each meat and potato to 1 cup each onion and rutabegga. I think this makes two 8" pies, we usually make about 6 small 5-6 inch pies. You can buy pie pans that size. My Dad likes some gravy on the side, but the rest of us eat them unadulterated.

1 lb round steak, fat trimmed and cut into bite-size pieces
About 3 medium potatoes, peeled & diced
1 small onion, peeled & diced
1 small rutabegga, peeled & diced
3 Tablespoons parsley, chopped
3 cups flour
1 cup plus 2 Tablspoons Crisco shortening
1 teaspoon salt
1/4 cup ice water
butter
water for sprinkling
salt and pepper to taste
Combine steak, vegetables and parsley in a bowl. Mix well and reserve. Make pie dough using the flour, Crisco, 1 teaspoon salt and ice water. Line pie plate(s) with dough and fill with steak mixture. Dot mixture with butter and sprinkle with a bit of water. Salt and pepper to taste. Cover with top crust. Bake for 1 hour at 400. Can be served hot, at room temperature or cold. Great for picnics! Enjoy!