I take issue with the description of Cornish pasties as 'bland'! Correctly made, they are marvels of peppery taste - though perhaps a little too subtle for an American palette scorched by all that Mexican chilli heat! ;) <--- please note the smiley! Neither are they 'rolls' - they're made from pastry, and have a distinctive crescent shape, with a fluted and crimped seam where the edges are joined together. They can contain meat and potatoes, but it's more common to find the potatoes enhanced with the addition of mashed swede or other root vegetable. Some say that it was traditional for one end of the pastie to be filled with meat etc (flavoured with white pepper), and the other with a sweet filling, like apple, thus providing a substantial two course meal, which could be held in one hand by Cornish fishermen and mine workers. A proper Cornish pastie is a delight! (Never thought I'd be writing about them here, though!)