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1
To make the crust, sift the flour with the salt.
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2
Cut the butter into the flour with your fingers until the mixture resembles coarse meal.
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3
Sprinkle on ice water while you stir with a fork until the dough hangs together.
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4
Form into a ball and refrigerate for 15 to 30 minutes.
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5
Don't chill too long or you will have trouble working the dough.
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6
In a large bowl, mix together all the filling ingredients.
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7
Preheat the oven to 375F (190C).
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8
Cut the ball of dough into 6 equal pieces.
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9
Roll out each piece to about 18 inch thick.
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10
Cut a 9 inch circle out of each pastry piece.
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11
Place 1/6 of the filling in the middle of each pastry circle.
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12
Pack it down so that it will fit.
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13
Pull one edge over the filling to make a half-circle.
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14
Seal the two edges together like a turnover.
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15
Turn the edges over all around and press with a fork or your fingers to double seal.
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16
Cut slits in the tops of each pastie so that steam can escape.
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17
Bake for 15 minutes at 375F (190C) F, then reduce the heat to 350F (180C) F and bake for 15 -20 minutes more, until lightly golden.
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18
Let the pasties rest for at least 5 minutes out of the oven before serving.
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19
Make plenty.
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20
Pasties are even better when reheated the following day.
