Cheese Pasties

• 3 cups flour, unbleached all-purpose
• 1 teaspoon salt
• 1 cup water
• 3 tablespoons water ice cold
• 2 each celery stalks diced
• 1 small turnip diced
• 1 each leeks washed and chopped
• 1/2 cup scallions, spring or green onions chopped
• 113 cups carrots diced
• 4 cups cheddar cheese grated
• 1 pinch mace
• 1/4 teaspoon black pepper freshly grated
• 1/4 teaspoon cayenne pepper

1. To make the crust, sift the flour with the salt.
2. Cut the butter into the flour with your fingers until the mixture resembles coarse meal.
3. Sprinkle on ice water while you stir with a fork until the dough hangs together.
4. Form into a ball and refrigerate for 15 to 30 minutes.
5. Don't chill too long or you will have trouble working the dough.
6. In a large bowl, mix together all the filling ingredients.
7. Preheat the oven to 375F (190C).
8. Cut the ball of dough into 6 equal pieces.
9. Roll out each piece to about 18 inch thick.
10. Cut a 9 inch circle out of each pastry piece.
11. Place 1/6 of the filling in the middle of each pastry circle.
12. Pack it down so that it will fit.
13. Pull one edge over the filling to make a half-circle.
14. Seal the two edges together like a turnover.
15. Turn the edges over all around and press with a fork or your fingers to double seal.
16. Cut slits in the tops of each pastie so that steam can escape.
17. Bake for 15 minutes at 375F (190C) F, then reduce the heat to 350F (180C) F and bake for 15 -20 minutes more, until lightly golden.
18. Let the pasties rest for at least 5 minutes out of the oven before serving.
19. Make plenty.
20. Pasties are even better when reheated the following day.

flour, salt, water, water, celery, leeks washed, scallions, carrots, cheddar cheese, mace, black pepper, cayenne pepper

Taken from recipeland.com/recipe/v/cheese-pasties-47297 (may not work)