Here's some pasties I made earlier today (they rhyme with 'nasty', not 'hasty'). I love baking and cooking in general, so I thought I might upload some photos- if only you guys could taste or smell them, hehe.

Pasties are from the southwestern English county of Cornwall, and they were traditionally given to tin miners to eat when they were working in the shafts all day. A pasty is to a pie like what a calzone is to a pizza. The crust was there so you could hold it without contaminating the rest of the food, as tin ore dust can contain arsenic. Not good to eat at all.

Inside these ones I've made are a traditional filling of beef (I used ground, although skirt steak is more traditional), potato, onion, and swede (rutabaga), seasoned with salt and pepper. The pastry is homemade, using flour, butter, lard and water.

Not something you'd want to eat all the time, but pretty hearty and sustaining fare, I feel.

Let me know what you think? I based this off a recipe I found online, but only loosely with regard to the quanities. Let me know if you're interested in trying to bake these, and I'll see what I can give in terms of pointers.

Cheers!