Fromajardis

In a medium-size bowl, mix the flour, nutmeg, and salt until blended. Add the shortening in spoonfuls and cut it in with a pastry blender or two table knives until the mixture resembles coarse meal. Add 2 tablespoons of the water and blend it thoroughly with a fork, then add the remaining cold water by the tablespoon, using only enough to make the dough cling together. Gather into a ball, wrap in waxed paper, and refrigerate while preparing the filling, or refrigerate up to 24 hours.

Preheat the oven to 425 degrees. For the filling, beat the eggs, then stir in the cheese and chile. Roll out the dough, half at a time, to sheets 1/8 inch thick. Cut in rounds with a 3- to 6-inch cutter. Place the rounds on baking sheets, drop 1 teaspoonful filling for small size up to 2 teaspoons for large pastries near the center of each round. Fold over to half-moon shapes and press edges together with the tines of a fork. Cut across the top of each pastry with short snips of scissors or a sharp knife. Place on ungreased baking sheets. Bake 10 minutes, until crisp and pale brown. Move to the top rack of the oven and bake 2 to 3 minutes longer, to brown; the filling will ooze though the cuts on the top. Serve warm or hot.