I had an itch to try a recipe that was more work than usual so I decided to make a Cornish pasty recipe I found on the Washington Post website. Although technically they’re “Cornish” pasties because it’s a heritage recipe and the name is reserved for the authentic recipe, which uses meat. I used veggie sausage. Other ingredients: rutabaga, potato and onion, wrapped up in a buttery dough.They were a fair amount of work; anything that involves making dough, rolling it out and then putting filling in it usually is. But they taste good and they’re very satisfying. About half of one makes a meal for me.
Now I have an itch to try a Samosa recipe, as that also involves wrapping veggies in dough, though with more spices.