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Preheat oven to 350˚F.
Combine flour and salt and whisk together.
Cut shortening and butter into flour mixture until evenly distributed and the mixture is a mealy texture.
Add water, 2 tablespoons at a time, until a soft and smooth dough comes together.
Press dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour.
Combine all filling ingredients except butter into a large bowl.
Mix together until evenly combined.
Roll dough into a thin and even sheet.
Cut (15) 5 inch circles from dough.
In a small bowl whisk together egg and water to make egg wash.
Brush edges of each circle with egg wash.
Scoop ⅓ cup of the filling mixture onto one half of each dough circle and top each with ½ tablespoon butter.
Fold dough over filling mixture, creating a half circle, and gently seal edge by crimping the edges with a fork.
Transfer each pasty onto a parchment lined baking sheet and brush each evenly with egg wash.
Score each pasty on top with a knife and bake for 45 minutes to 1 hour or until golden brown and filling has cooked through. Serve.