On Wed, 10 Feb 2021 08:33:05 -0500, songbird >
wrote:

>Cindy Hamilton wrote:
>...
>>> Agreed, although genuine is meat, spud and onion that's all.
>>
>> I'd definitely like some veg in there. Swede is pretty common
>> hereabouts.
>
> i'm laughing about the "boneless ground beef", uh,
>who's going to put bones in there?!
>
> as for the opinion of what is authentic or not,
>someone was saying Grandma's recipes weren't authentic
>Italian because they had nutmeg and/or cinnamon in
>some of them. uh, she came from Italy, that was how
>they cooked where she lived. that was what she taught
>Mom. it's all good, eat, enjoy. don't sweat the
>small stuff.
>
> i'd never had a pasty without swedes until moving
>away from up north where i was first exposed to them.
>all good, but some much better than others.
>
>
> songbird

My grandmother did put cubes of white turnip in her pasties but she
also said they were not traditional, she just liked the addition.