I made some that were not Southern Pastys, but used the pie dough. I filled them with a more mediterranean filling (2 actually) and they were really good.
(1) Choose a favorite Persian dolmeh or Greek dolmada recipe and put that inside the pastry turnover.
(2) Ground meat, brown and add spices (I like either Cavender's or Konrikos Greek Seasoning), add some green olives and pimentos sliced up, add some cream cheese (enough to cream it together, but not too much) and put that inside the turnover.
Or, the standard I had while growing up was just steak and potatoes with a little spice.
Make a sturdy dough, divide into portions about the size of sm/med oranges, refridgerate. Mince up a top round or similar cut, onions, carrots, and potatoes about the size of a finger tip.(3 portions of potatoes, 1 portion of everything else) Combine, season with S&P. Remove dough from fridge, roll out portion the size of a med size plate. Spoon mix onto one side of dough(remove finger tip), wet edge lightly with water and fold over, crimp with dinner fork tines. Bake at 350 for an hour.Serve with ketchup, if you like. Mom was born and raised in the Upper Pennisula(Michigan) where the first iron ore mines were dug. The miners would place the pasty on their shovel and heat it up with their helmet lamp for supper.