The rutabagas that we get around here are little bit stronger and tougher than turnip, so it adds a nice zing. Don't buy more than one unless you're really planning on making a lot of pasties.

I grew up in southeastern Michigan, but we took family trips in da UP eh, and my mom likes to reverse engineer recipes. So when we got home from one trip, she whipped up a batch of perfectly authentic pasties from just guessing what was in them.

I wonder how far you could travel, eating nothing but the traditional "whatever's available, wrapped in the local bread" in each country that you visit.