Ah, but real cornish pasties use the skirt of the beef-that is the flap that fits along the bottom of the rib cage-it's quite difficult to get. I knoze coz I's livin with a Cornish lass (18 years plus).Don't know what Rhutabaga is tho-try turnip or sweed and don't cube them. Small about 3/4 - 1 inch slices, 1/8th inch thick slices is proper. And ye don't crimp the edges together with a fork- you roll them together to make a very thick crust roll-wot was thrown away after the miner held it in their fingers when eating it down the mines.

If'n you want to make them really real/traditional you put one half meat and veg-Main course the other half sweet-apple or plum and fruit. They are the size of a 12 inch plate (proper) with the roll of pastry.Propoer lard is needed as well.(Though very bad for you)

Good eatin.

Cheers

Eric-Viking conquerer of cornish woman.