Another note regarding Cornish Pasty

I have three recipes for Cornish pasties and they are all similar to the one that I have posted, however there is a note on one that says "if you desire a more moist pasty, you can pour some milk or heavy cream through the slits in the pastry before baking". It is my understanding that a pasty is firm and dry out of necessity; the miners carried them in their lunch pails down into the mines for their lunches and ate them out of hand...a drippy pasty just wouldn't do but now days when we want to sit at a table and eat them, some people might prefer the moist version.
I imagine that the use of beef gravy in the Upper Peninsula is due to the fact that some people find pasties to be to solid and perhaps a little dry.