Cornish Pasties

Decided to make these on a whim while watching "Agatha Christie's Poirot - The Cornish mystery"
They turned out quite nice :-)
I had them with some ketchup and whole grain dijon mustard.

(makes 6 servings)
(prep time 15 mins + 30 mins for the dough to rest)
(bake time 45 mins)
For the filling

Lean ground beef 1 lbs
Green onions 4-5 stalks - chopped fine (about 1/4")
Red bell pepper 1/4 cup - chopped fine (about 1/4")
Celery 1/4 cup - chopped fine (about 1/4")
Zucchini - 1/4 cup - chopped fine (about 1/4") I left the peel on
Green chilies 1 Tbs - chopped *optional
Hard boiled eggs 2 large - cut into small pieces *optional
Coarse ground black pepper 1/2 tsp
Cayenne pepper 1/4 tsp
Salt
I did not have any mushroom at hand but I think some chopped shiitake would go great with this!

Combine everything together in a large bowl and make 6 sections.

For the dough*

All purpose flour 3 cups
Vegetable shortening 8 Tbs - refrigerate the shortening so that it is cold
Ice cold water 3/4  cups (you might not need all of it)
Baking soda 1/2 tsp
Salt 2/3 tsp
Honey 2/3 tsp

*you can also use store bought pie crust as instead

You will also need one large egg for eggwash. Lightly beat the egg with about a tablespoon of water and keep aside.

The dough is very much like pie crust.

Combine all the dry ingredients and the honey in a large bowl.

Cut the shortening into the flour mixture with two forks.

You will see large crumbs beginning to form, that's good we want to keep those crumbs they will make the dough flaky.

Pour ice water to this little by little and keep mixing with the fork.

Add enough water to make the dough barely come together, it should resemble coarse wet sand.

Use your hands briefly just to gently knead and form a tight ball from the dough.

The dough will still feel very crumbly.

Wrap the dough in some plastic wrap and refrigerate for about 30 mins.

After the dough has rested 30 mins take it out on a flat work surface which has been lightly dusted with flour.
Cut the dough into 6 sections and roll out each into a 7-8" diameter circular disc.
Place the meat in middle of each disc, brush the sides with some eggwash. Bring the sides up and pinch the two ends together to form a seal.
Brush the top of each pasty generously with some more egg wash.
Bake in a preheated 375 degree oven for 20 mins and bake further on 400 degrees for another 25 mins.
Allow to cool down for 15-20 mins before eating.