Cornish Pasties

So I'm finally starting my 40x40 project (more info here) and the first dish is Cornish Pasties (pronounced "past-tees"; "paste-ies" are, erm, something different).  I've always wanted to make them because I love the meat/veg/pastry combo & they turned out pretty good. I was a little fearful at first about making pastry from scratch (I'm somewhat dough-impaired) but using the food processor made it really easy and it turned out fine.  I went very traditional since this is my first time making them.  I found the end result to be a bit bland and under-seasoned (I couldn't taste the filling while making it because the ingredients are raw and cook inside the crust) so I dipped mine in HP Fruity Sauce mixed with my favorite hot sauce, sambal oelek.  The recipe came from a nifty British cookbook that I bought years ago (pictured below).  The only change I made was to use a rutabaga instead of a carrot (rutabagas are more traditional, or so I've read).