Combine the flour and salt in a medium mixing bowl. Stir with a whisk until well mixed.

Using a pastry cutter or two knives cut the butter into the flour until lentil-sized crumbs form.

Drizzle the ice water over the flour to moisten it. Toss the mixture together with a fork to combine. Turn the dough out onto a work surface and gently knead until the dough comes together.

Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured work surface roll the dough into ⅙-inch thickness. Cut out 12, 4-inch circles. You will need to roll the dough out twice.

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a small bowl, combine the apples, sugar, cinnamon, and allspice. Place a tablespoonful of filling on one side of each dough circle.

Whisk the egg and water together in a small bowl. Brush eggwash around the edges of the pastries. Fold each one over and seal the edges with a fork.

Place 2-inches apart on the prepared baking sheet. Brush the tops with the remaining eggwash. Cut three small slits in the tops of each pastry.

Bake for 18-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.