Rutmus, boiled rutabaga and boiled potato, mashed up coarsely together with tons of butter and pepper and a little salt. Mmmm! Cut the swede in half with a cleaver to get an edge to start peeling from-- BAMM! I tap the cleaver in with a hammer, they're tought buggers.

Isn't it funny how all the cuisines of the world seem to have certain techniques in common... pasties sound quite similar to what we call stromboli or calzones, here in the hill country of PA. But I have always wondered what goes into them, and now I see-- it seems it's actually another variation of the old "Using Up Leftovers" thing! :~)

~Susan