1. In a 12 inch skillet on medium heat, brown the sausage and drain any excess grease. Add the the onions and celery and cook until just tender. You want the celery to still have a bite to it. Add the salt and pepper. Set aside.

Pastry

1. Place the flour in a medium bowl and add the butter, shortening, sugar, salt, and baking powder. Using a pastry cutter, push down on the butter and shortening, cutting into it and repeating, turning the bowl each time you cut. You should end up with a crumbly mixture. If you do not have a pastry cutter you could put the mixture in a food processor and pulse until the mixture is crumbly. You could also use two knives, cutting the mixture like scissors.

2. Add the cold water and mix with your hands. You are really just bringing the mixture together. The idea is to still have small slumps of butter and shortening visible so do not overmix.

3. Line two baking sheets with parchment paper and preheat the oven to 400°F.

4. On a floured surface. Flatten the dough out slightly and then fold over. Do this a few times. This will help make the pastry flakey. Finally, separate the dough into two pieces. Flour the surface a bit more and roll one piece of dough out into a square. You want the dough to be thin, a little less than pie crust thick.

5. Cut the dough into three inch squares. Place a spoonful of the sausage mixture onto a square and fold the dough over along the diagonal to make a triangle. Pinch the dough together or use the tines of a fork to seal. If it is not sticking well, just dip your finger in some water and rub along the edges. Continue until all of the sausage is used. If you have left over dough, wrap it in plastic wrap and freeze it.

6. Place the triangles on the baking sheet. Mix the egg and water in a small bowl and then brush the egg wash on the triangles. This will make them nice and shiney. Bake for 15 minutes, until golden brown. Enjoy!