Living where I do I wouldn't touch a Ginsters pasty! There are far superior ones available in many of the small bakers all over Cornwall. The Chough in Padstow sells excellent ones but the very best come from the lady at our village Farmers Market.
The reason miners did not eat the crust was because a by product of copper is arsenic. They would take a pasty as snap, eat the pasty, throw the crust away, then lick their fingers!
My recipe is a round of shortcrust pastry, add in a layer of thinly sliced or chopped potato, the same of onion, a touch of turnip [which is the swedish turnip or swede] then skirt, chunks Never minced, top with a teaspoon of clotted cream, salt and pepper fold and crimp along the edge and bake. Eat hot straight out of the oven holding it in a bag or a piece of kitchen roll but never on a plate with a knife and fork.