For pasties, I would firstly try a traditional one, straight from the source (in my case, from Padstow in Cornwall). It was great, but there is (was) a wee bakery in Iron Bridge, Shropshire that did what for me was the perfect pasty - crisp, not too thick, suet pastry, chunks of meat with the right amount of seasoning, and swedes that retained their shape rather than being mush.
Of course, everyone knows if you want the best in pastry products, you can't go past a Yorkshire pork pie, eaten hot fresh from the oven. Go to Skipton, and across from the castle, tucked into the arches of the bridge is a tiny butchers that make a pie people queue for in the rain. Take the first bite carefully, the juices are hot, the rest really is heaven. The best breakfast to warm yourself on an early morning trip to the Lake District
But Greggs...lol. Filling food, could be described as tasty if you like the consistency that comes with processed mass-made 'food'.
Each to their own!