I've seen them with a sweet and a savoury side

Yup - cos they were designed for Cornish tin-miners as an all-in-one meal, presumably baked by their wives. The miners' hands would be filthy, so they would eat the pasties by holding the pinched-down rind where the pastry is sealed [probably a better word for this], then discard it afterwards. As an all-in-one meal, a real pasty is pretty substantial. I don't think the sweet bit is essential - it's probably a matter of taste.

Couldn't agree more with dody - Cornish pasties are the best by far, in fact I'd say they're the only pasties. But you've also got to get 'em fresh and home-made really. Then they are heavenly. [drool]

Oh, and it's always a short "a" - PAH-stee.