I usually use round steak for my pasties, but this time I only had a rump roast to use and found this recipe to try. Seemed dryer than I usually like, but still very good. No carrots for this girl and I used my own pastry. Further, my Mom dotted the filling with butter before closing the pastry to add richness and moisture. I didn't use the milk on top, I just like the natural crust. My pasties are bigger than these as well. The best thing I learned from this offering is to preheat the oven to 450 degrees and cook pasties for 10 minutes, then reduce to 350 degrees, however I found I needed an hour to cook, not the 35 minutes as stated. All in all a success!
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I usually use round steak for my pasties, but this time I only had a rump roast to use and...