Cornish Pasty with Whole Wheat Crust

2 1/2 cups whole wheat pastry flour1/2 tsp salt1/2 cup + 2 Tbls Canola oil1/4 cup + 1 Tbls milk***Place oil in freezer to get cold (this takes the place of cold butter and ice water.Place flour, salt into food processor.  Run pulse three to four times. With processor running, add cold oil and milk slowly until it forms a ball around blade of processor.Dump out dough, form into two balls and compress into disc shapes.  Wrap in plastic wrap and refrigerate for 30 minutes (can leave overnight).Remove dough from fridge and let sit for a few minutes before rolling out.  Lightly dust surface (where you will roll out the dough) and rolling pin with flour and roll into a large circle.With a 5-6 inch tea saucer as a guide cut out small circles.  Repeat until all of the dough is used.Place a small amount of the meat/lentil filling in the center of the small circles of dough and fold over.  You will now have a half moon shape.  Crimp the edges of the half circles well to seal.Place on parchment paper lined cookie sheet and bake at 375 F for approximately 30 minutes or until golden brown.
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