* Meat: Typically beef, but can also include lamb or pork.
* Vegetables: Potatoes, swede (rutabaga), and onion are the classic trio.
* Seasonings: Salt and pepper are the main seasonings.
Other additions:
* Fat: Originally beef suet was used, but nowadays lard or butter are more common.
* Other vegetables: Sometimes carrots are added, though not traditionally.
* Herbs: Occasionally herbs like thyme or parsley are included.
Important note: A true Cornish pasty should have no crust on the top, only the bottom and sides. This is so the miners could easily hold the pasty and eat it, leaving the bottom crust as a "plate".
Let me know if you have any other questions about Cornish pasties!