A proper pasty is considered to contain beef, sliced potato, onion, and swede. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw.
This is a classic French recipe that comes from the Bourgogne or Burgundy region of France and is traditionally made using Charolais beef.
Today restaurants serve far more elaborate versions of the dish which was originally a simple stew.
A good local butcher will be able to provide you with a great piece of beef from a reputable, quality supplier. If you can find grass fed, mature beef, hung for three weeks it will be simply delicious, and I promise you won’t be disappointed.
Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy.