(I came across this recipe when I served a mission at Adam-ondi-Ahman)

1 ¼ cup flour

¼ teaspoon salt

½ cup butter (or margarine, or shortening)
¼ cup ice water
Stir together flour and salt. Cut in the butter until mixture resembles coarse
meal. Slowly stir in ice water until it can be kneaded and rolled out. May not
need all the water. Divide the dough in half, refrigerate the remaining half
while you roll out the dough, very thin. Cut rounds using a biscuit cutter or a
drinking glass. Lay aside dough remnants. Roll out and cut the refrigerated
dough, setting aside the remnants from cutting dough. (The only reason you lay
the remnants aside is to avoid add as much flour to the dough by repeatedly
rolling out and re-rolling out the same piece of dough.) Gather the remnants,
knead and roll out again, cutting more rounds.
Place half the rounds on a cookie sheet.  Place about 1/4 cup of meat filling in the
center of each round. Pick up each round of dough, quickly moisten the dough
and place over the meat filled round. Lightly press to seal, press edges
lightly with a fork all the way around to close. Bake at 350 degrees for 10 – 15 min.