He uses Pepperidge Farm puff pastry, industrial size, bought from Smart & Final. The sheets are bigger than those from the grocery store and he seems to prefer how they roll out better, too. I think these are as good as anything from a professional baker's. They freeze really well and whenever we want one he just pops them into the oven on a sheet pan and when they're good and hot, we eat.
Eddie doesn't really have a set recipe, but to learn more about the history of the pasty, and for a sample recipe, go here.