For the pastry:

Place the flour, butter, salt, and white pepper in a food processor that is 9 cups or larger, (11 cups is the perfect size). If you don't have a food processor, you can use a pastry blender for this dough.

Process for a minute or so. You still want to have pea-sized chunks of butter.

Add the grated cheddar cheese and again process just for a minute until the mixture resembles coarse crumbs. There can still be little bits of butter and cheese. Try not to overwork the dough.

Add in the eggs and process until the dough just starts to come together. It should still look like crumbles. There should still be parts that are not entirely combined. That is ok. It will blend when you work it on the work surface.

Scrape the mixture onto a clean work surface.

Using the heels of your hands, gently push the dough together, making sure the dough is blended but still has bits of cheese visible. The dough may be slightly sticky and may stick to the work surface a little.

Do not overwork the dough.

Form the dough into a large disk. Wrap the disk in plastic wrap, scraping it off the counter if necessary.

Let the dough rest in the refrigerator for at least 3 hours or overnight. This dough can be made ahead and is still great for several days. It can also be frozen for up to one month.

For the filling

Soak the dried apricots in the bourbon or warm water until plumped up, about 30 minutes

In a large skillet, sauté the sausage until cooked through. Remove to some paper towels to drain.

In the same skillet, use the fat from the sausage or some butter to equal about 2 tablespoons. Over medium-low heat, slowly sauté the chopped onion until nicely golden brown and beginning to caramelize. This should take about 10 minutes. Keep an eye on it to prevent the onion from burning.

Crumble the cooked sausage to have no large lumps.

Stir in the crumbled sausage, the dried apricots, along with any extra liquid from the apricots into the caramelized onions. Stir to heat through.

Take off the heat and stir in the grated cheese.

The filling can be used immediately. But it makes your life easier if you let the filling chill for an hour or more. The filling will then scoop and mound without running.

To assemble the pastries.

Line several baking sheets with parchment paper or Silpat. If you plan to freeze them, line a tray with wax paper and stack layers with more wax paper between them to freeze. Then when frozen bag in plastic bags.

Beat the egg with the tablespoon of water and set aside.

Divide the pastry dough in half, roll out and fill one half at a time for easier handling.

Roll the dough 1/8 inch thick on a floured surface, or if you can, roll out to the thickness of a quarter.

Using a round cookie cutter about 2 ¾-3 inches in diameter (the one I used is 2 ¾"), cut out as many circles as possible from the dough. Save the scraps to make more circles. This dough can be re-rolled a couple of times.

I find it easier to line up the circles in rows to fill them.

Lightly brush the surface of all the circles with the egg wash.

Scoop 1 generous tablespoon of the filling onto half of the brushed circles. If you have a cookie scoop that is about 1 tablespoon, it works fantastic here.

Cover each of the filled circles with the other half of the circles glaze side down. Press down on the top circles' edges to seal. Gently stretching to make the edges come together.

Using a fork, firmly crimp the edges together.

Place on the prepared pans or trays to chill or freeze. You can layer with wax paper onto one tray. Repeat with the second half of the dough. Then re-roll the scraps. You will get around 40 or more in total.

If you are baking them later, they can be chilled or frozen in multiple wax paper layers. If freezing, freeze them on a tray and then bag them in freezer bags. They will keep for 6 months or more.

When ready to bake them, preheat the oven to 350°.

Place as many as you would like on a parchment or Silpat lined baking sheet spaced about 2 inches apart.

Brush the pastries with more egg wash; Even if they are frozen, they can go directly into the preheated oven. Just brush them thoroughly with egg wash.

Bake for 20-25 minutes until golden brown. If they are frozen, they will take a couple of minutes more. Be careful not to over-cook them. They go from golden to burnt very quickly.

Serve while still warm.