Mix the flour and salt. Cut in the Crisco until the dough appears pebbled. Add water until the dough can be rolled without sticking.
Divide the dough into 7 or 8 small balls.
If you want to increase the recipe, it's easier to work by making multiple small batches (unless you have equipment such as a large dough mixer.)
Roll the pasty dough into a circle. Put a bit of filling mixture on half of the circle. Add one teaspoon of bacon fat drippings.
Fold over the other half of the circule and crimp.
DO NOT PRICK HOLES IN THE PASTY.
Repeat until all mixture is used.
Bake on an ungreased cookie sheet at 325*F for one hour. (The top should brown just like the top of a pie.)
Diane says: "This recipe is easily multiplied. When I make pasties, I like to make 100. I freeze half and bake half. I would freeze more but family and friends eat the first 50 as fast as they come out of the oven! Enjoy!"
Brush pasty tops with beaten egg. Bake at 400*F for 15-20 minutes, then lower temperature and bake for another 40-45 minutes.