For the crust: Put all the dry ingredients in a food processor and blend for a few seconds. Next add the butter, shortening and cheddar and pulsate until combined (for a more chunky cheese crust you can add the cheese last). Next add the wet ingredients, adding as much water until there is a soft doughy consistency (mine used 3/4 cup water with the doubled recipe...don't add too much water because then the dough becomes unmanageable and you will need to add more flour! Carefully take out of the food processor, form into two ball/disc shapes, wrap with plastic wrap and put in the freezer for 45 min or in the fridge for an hour and half.

For the fillings: In a large pan combine olive oil, onion and Italian ground turkey and sprinkle with a little salt and pepper. When the ground turkey is almost done take half of the mixture out and put it in a bowl (this will be the bowl for the black bean filling.) In the pan add the butternut squash and the apple, let cook until turkey is all cooked through and the butternut squash is almost done, about 5 min. In the bowl with half the turkey add the black beans and salsa and stir.

When removing dough from the freezer, flour a surface liberally and with a rolling pin roll the dough out, and then cut each disc into 8 roughly equal pieces.

Preheat oven to 400.For assembly, spoon a dollop of the Farmers cheese onto each piece, add a few heaping teaspoons of filling, add a sprinkling of cheddar cheese, then pick up the corners folding them into each other and pick up the entire thing and form it into a ball shape, then put seams-side down on a parchment lined baking sheet. I worked in two batches, I made one set of 8 hand pies with the butternut squash filling, then another set with the black bean filling, and each kind got its own baking sheet. Brush the egg wash on, sprinkle with seasoning and bake for 45 minutes. Let cool for 5-10 minutes and then enjoy!