Definitely add the 1/4tsp. ground ginger and 1/4tsp. white pepper! And you do not need to double the cardamom if you are using freshly ground--and freshly ground is the way to go. It's easy to break the pods open and use a pestle and mortar on them. My 5 year old did it and it just ramps up the flavor so much! I also found they cooked better with a better interior texture when I did the ropes and cut them like the recipe said. I did try them rolled into little balls individually too but they came out chewy in the middle and compared to the little squares, they had less spice flavor probably because the temp required to get it crisped throughout also toasts the spices and brings out their flavor.
I live in an old mining town where the original townspeople were all Cornish. Pasties are pretty huge here and I have to say that this recipe made the most authentic pasties I've tasted. They equal the best restaurant in town which has been making the same recipe since the 1800's. I made them with leftover cooked ham, cheddar cheese, broccoli and shallots and the kids asked for thirds! They were that good. Don't hesitate to make this recipe. It makes 6 huge servings.