• Preheat oven to 350˚F.

dough

• Combine flour and salt and whisk together.
• Cut shortening and butter into flour mixture until evenly distributed and the mixture is a mealy texture.
• Add water, 2 tablespoons at a time, until a soft and smooth dough comes together.
• Press dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour.

filling

• Combine all filling ingredients except butter into a large bowl.
• Mix together until evenly combined.

assembly

• Roll dough into a thin and even sheet.
• Cut (15) 5 inch circles from dough.
• In a small bowl whisk together egg and water to make egg wash.
• Brush edges of each circle with egg wash.
• Scoop 1/3 cup of the filling mixture onto one half of each dough circle and top each with 1/2 tablespoon butter.
• Fold dough over filling mixture, creating a half circle, and gently seal edge by crimping the edges with a fork.
• Transfer each pasty onto a parchment lined baking sheet and brush each evenly with egg wash.
• Score each pasty on top with a knife and bake for 45 minutes to 1 hour or until golden brown and filling has cooked through. Serve.