5 cups all-purpose flour
1 teaspoon salt
2 cups vegetable shortening
1 large egg, well beaten
2 teaspoons vinegar
2 slices bacon, minced
1 pound ground turkey or lean ground beef
1 large potato, grated
1 onion, minced
salt and pepper to taste
1 teaspoon ground allspice
1 teaspoon dried thyme
2 large egg yolks
1/2 cup water
Sift the flour with the salt and cut in the shortening until the mixture resembles fine cornmeal. Put the egg in a measuring cup and add the vinegar, then fill with ice water to 1 cup. Add to the flour and mix just until absorbed and the dough forms a rough ball. Cover and refrigerate for 45 minutes.
Meanwhile, fry the bacon in a heavy skillet until the fat is rendered and the bits are almost crisp. Crumble in the turkey and stir until the meat loses its pink color and begins to brown. Add the potato and the onion, and cook until the onion is translucent. Add the salt, pepper, allspice and thyme. Cool to room temperature. Preheat the oven to 400 degrees.
On a well floured board, turn out the pastry and roll out to 1/4 inch thick. Cut out 4 inch circles and fill with 1 heaping tablespoon of the meat mixture. Do not overfill. Paint the pastry edges with an egg wash made from the egg yolks and water beaten together; then fold in a half circle and crimp the edges closed. Prick the pasties on top and bake about 45 minutes. Serve warm or cold.