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1
Line a large baking sheet with foil.
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2
Set aside.
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3
In a medium mixing bowl blend flour, salt and cardamom.
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4
Cut in shortening/butter until pea-sized.
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5
Sprinkle 1 Tbs of water over part of the mixture, toss with a fork.
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6
Push moistened dough to the side of the bowl.
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7
Repeat, using 1 Tbs of water at a time, until dough is moistened.
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8
Divide dough in half and form into flat rounds.
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9
If your dough is too sticky at this point or you are making it in advance, cover it in saran wrap and refrigerate.
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10
On a lightly floured surface, roll one half of your dough into a 16x8 inch rectangle.
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11
Use a 4 inch round or scalloped cutter to cut 8 circles.
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12
Stack cutouts between pieces of waxed paper.
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13
Repeat with remaining dough to make 16 cutouts, total.
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14
Preheat oven to 375F.
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15
To make filling simply stir together all ingredients in a medium bowl.
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16
Place 8 pastry cutouts 2 inches apart on your foiled baking sheet.
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17
Spoon about 2 Tbs filling onto each.
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18
Moisten edges with water and place remaining cutouts on top of each.
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19
Seal edges with a fork.
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20
Prick tops of pies as well to allow the escape of steam.
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21
Brush each with beaten egg, sprinkle with sugar.
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22
Bake 18-20 minutes or until golden brown.
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23
Remove from pan, cool on wire rack.
