Yes, Bert, like you I pre-cooked the ingredients, same as yours, but with small cubes of carrot added and, dare I say, a little garlic. (I know, I know, not traditional!) I don't trust the lamb to be cooked if it's put raw into the pastry. I always do pastry in a hot oven for a short time, which wouldn't cook the meat. If you leave the pasty in a cooler oven for longer, the pastry will be hard and tough. I was disgusted with the 'West Cornish Pasty' company. Bet the Cornish people would chuck them into the sea! And their pasties!