Swede Pies

Surprisingly good and less rustic than they sound. The pastry is very rich and short - I made no attempt to roll it but just put lumps of it into the tin and pressed them into shape by hand. It was very crumbly when baked as well and not easy to get out of the tin. The filling is cooked mashed swede with almonds, egg yolk and cream, seasoned with salt and a little sugar. I would make this again but might reduce the butter content of the pastry to something closer to a standard rich shortcrust.