Cornish Pasties for the First Time

This was honestly the first time I've ever tried to make pasties. It was prompted partly by a recent trip to Britain, but moreso after having seen beef tallow, perhaps the same as suet, in my local grocery store. A few years ago I asked for it there and got a look like I was from Mars. The world has caught up. So you need to make a hot water crust, which is about half a cup of water and half a cup of fat, brought to the boil. I used about 2 cups of Italian pastry flour (whole wheat) and salt. You need to eyeball this, there is no exact measurement, pour in the liquid until it comes together as a dough. The filling is raw. One pound of short ribs cut off the bone and into tiny cubes. Then rutabaga the same size, onion ditto and a potato likewise. I had a lot of the vegetable filling leftover which went into a frittata. That's it. And it made 4 big pasties. A round folded over filling and pleated along the upper seam. Brushed with whole egg and baked about an hour or more at 350 degrees. And it really was fantastic.