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1
Sift flour into a mound on a clean working surface.
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2
Shape flour into a large ring, forming a high wall.
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3
Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
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4
Add half of the water and work into the central mixture with two table knives using cutting motions.
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5
Work the flour in carefully from the center of the ring, adding more water as needed.
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6
Mix until all the flour is added and the dough holds together.
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7
Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
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8
Refrigerate dough for at least one hour before using.
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9
Roll out dough on lightly floured surface to 1/8 inch thickness.
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10
Cut six, 6-inch circles from the pastry, marking the center of each lightly.
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11
Cook potatoes in boiling, salted water until crisp-tender, then drain.
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12
Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
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13
Combine meat, onion, salt and pepper.
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14
Mix well.
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15
Spread 1/6 of meat mixture evenly over potatoes.
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16
Moisten the edge of each pastry circle with cold water.
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17
Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
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18
Place on greased baking sheet, sealed side up.
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19
Brush top of pasties with the egg.
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20
Bake in preheated 400 degree oven for 10 minutes.
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21
Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
