Refrigerate dough while preparing filling. Divide dough into 6 balls. On a lightly floured board, roll balls into circles about 8 inches in diameter. Place 1 cup of filling on each crust, placing it toward one side. Fold dough over and seal wedges with a fork.
Pierce tops with fork.
Bake at 350 degrees for 45 minutes on a cookie sheet. Last week we ran a request from Mary Freese of Clarence for a dish she and her husband tasted while visiting Michigan. Readers Laura Azelborn of Cedar Rapids and Elizabeth Estey, West Union, both supplied recipes and pointed out my error in referring to the dish as a pastry, when it is, in fact, a pasty. Cornish Pasties, I now know, are chopped meat turnovers, which are very popular in the Upper Peninsula region of Michigan. Historically, pasties were taken to work by 19th century tin miners in Cornwall, England.