|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Filling||1 Cup (16 tbs) (Cooked Or Raw)|
Combine the flours, salt, butter or margarine, and shortening in the Bosch bowl.
Using the wire whips, mix until flours resemble the texture of cornmeal.
Add water, and stir only enough to combine.
Chill dough 1 hour.
Roll out to 1/8 inch thickness.
Cut with a large cutter the size of a as you like, depending on the size of pasty desired.
Spoon filling onto one side of each dough circle and fold over, pressing edges together.
Place on a baking sheet, and brush with the egg yolk mixed with 1 tablespoon water.
Bake as the filling recipe directs.