When I asked Ross whether he wanted apple turnovers of steak and kidney pie, after much meditation he went with the turnovers. Which is great because pork and apples are a great combo. For my pastry recipe I used one from the Boston Globe that I found online.
Pie crusts are a complex thing, they have few ingredients but can be very difficult to make. Most pie crusts use butter, making them very temperamental and at least in my case often tough from over working. Lard is supposedly much more forgiving.
I'm thinking my lovely lard dough is going to end up as some tuna and raisin empanadas, and few apple turnovers.