1. For dough, sift the flour and salt into a medium bowl. Cut the shortening into the flour until it resembles very small pebbles. Slowly add the water by the tablespoon until the dough forms a more or less solid mass.
2. Knead briefly (not too much or you'll have a tough dough). Cover the mixture with a damp paper towel and allow to chill in the refrigerator for at least 1 hour. When ready to assemble, preheat oven to 375 degrees F.
3. For filling ingredients, mix the onions, shallots, garlic, and parsley in 1 bowl, and all other vegetables in separate bowls. To assemble, divide the dough up into about 6 balls. Cover the bowl with a damp paper towel so the dough does not dry out as you assemble.
4. Using a rolling pin, roll out 1 ball on a lightly floured surface. You want the shape to be mostly oval. Add some of each vegetable and tempeh, being careful not to over fill and thus tearing the dough. Season, to taste.
5. Fold over the dough making a half circle. Crimp the edges with your fingers or a fork. Prick the top of the pasty with a fork so the steam can escape while it cooks. Repeat with the rest of the dough. Place pasties on baking sheet, and bake for about 35-45 minutes, or until the edges of the pasty are light brown.
Growing up we ate our pasties with ketchup, but I think this sauce is so much better. In a small bowl, mix equal parts vegan sour cream (I use non-hydrogenated Sour Supreme) and a good quality Dijon mustard. I then add a little soy sauce (really just a little), some garlic powder, and fresh parsley. As my bf says, "slather" this on a warm pasty and be transported to yooper heaven.
I ate these on a regular basis as a kid. My entire family is from the Upper Peninsula of Michigan and loves a meaty pasty. I created these vegan ones and they go over so well that I can hardly keep up the demand over the holidays. Say "Yah to da U.P., eh."