What I learnt from today's pasties.

• Use 1 small onion finely diced. Try cooking it before packing.
• 1 medium red potato Thinly sliced and diced
• 1/2 Rutabaga Thinly sliced and diced (5mm cubes
• Don't be afraid to put a bit more water in the pastry: otherwise it will be a bit too hard and will take ages to roll out.
• Meat should be diced smaller (although, I have to admit that I prefer just veg pasties.)
• don't be afraid to season well. (but not too much)
• Don't forget to add salt in the pastry
• Roll out pastry about a bit thinner than 2mm.
• Don't try to pack too much but not too little.
• Seal the edges tightly before crimping with two fingers on right hand and one finger on left hand.
• Buy pastry brush.
• Don't try to bake bread at the same time. Do it later.
• Put filling in the centre (although this isn't the REAL Cornish pasty.)
• Buy measure (Mine broke).
• Put baking paper.