For the pastry, combine the first 5 ingredients in a large bowl. Use a pastry cutter or fork to cut in the shortening until pea size crumbs are formed. Stir in the cold water until a dough forms, may not use it all. Chill dough for 15 minutes.

To prepare filling, mix all ingredients together in a large bowl. Set aside.

Roll dough out and cut out into 4-6” circles. Place some filling into the center of each circle, wet edges of dough with water, fold dough in half and press edges together to seal. Use a fork to crimp edges to ensure filling doesn’t leak out when baking. For a golden brown crust you can brush pastry tops with an egg wash (1 egg + 1 Tbsp water + pinch of salt).

Place on a parchment lined baking sheet and bake at 400°F for 15 minutes (you can also fry them in some oil using the stovetop).