Cornish (Devonian) pastys just went into the oven.

First time I’ve ever tried them.

I used a very basic recipe (PDF).

To the Americans out there, “Swede” is Rutabaga.

We will see how it goes.

Filling (beef, swede, potatoes, and onions with salt and pepper) seems pretty simple, but I am concerned about the theoretically but not really as simple crust (flour, water, various fats, salt).

As an FYI, the oldest record of a pasty is in neighboring Devon, not Cornwall, so, notwithstanding the EU’s Protected Geographical Indication (PGI) designation of the savory pastry.