Now I Know Why Bakers are So Cranky

I just did a big batch of pasty dough.  I've done Cornish Pasties before, but I was doing a large batch to evaluate some dessert pasties, which requires more than just 4 called for in the recipe.

My forearms ache, because you need to work the dough, which is made with bread flour, which is stiff.

On the bright side, we did some cheese and veggie pasties for dinner from the excess dough.

The remaining dough is in the fridge, and I will be doing apple and various berry fillings.