Too funny.I agree with the other posters. No carrot, but swede (rutabaga) is absolutely imperative to the 'traditional' flavour. Traditionally, chunks or chips of beef are used but I have to be honest, I prefer ground beef. I think the flavours blend better with ground beef, but that's just a personal preference. I wasn't born in Cornwall, but I grew up there. One of the things I really miss is a good pastie and always on the 'must eat' list when I go home for vacay. There seems to be all kinds of pastie flavours now, curry pastie, leek & onion, etc, but the traditional, in my opinion, is still the best. I have followed this recipe with quite good results in the past. Nothing beats a pastie from Padstow though and fighting off the seagulls in the harbor while you eat it.