In a food processor, cut cheese and butter into flour, pulsing a few times

Pulse in 1 tablespoon water at a time; dough will begin to form a ball

Shape into two discs, and cover with plastic; refrigerate overnight

Scale cheese, butter and flour, into the TM bowl; set time for 3 seconds and speed at 7 (ingredients should be well mixed, but not a dough)

Set time for 30 seconds and speed at 4; add 1 tablespoon of water through the lid in the bowl until the dough begins to form a ball

Shape into two discs, and cover with plastic; refrigerate overnight

Roll dough very thin; cut with a biscuit cutter into 2-inch circles

Place 1/2 teaspoon pepper jelly in center of each circle; fold over and crimp edges with fork

Prick top of each turnover to release steam when cooking (very iportant as this is a sweet liquid filling that will find a way to escape, and best be via decorative slits that bursting through the pastry)

Place on parchment covered cookie sheet; fast freeze individually overnight

OR, if baking right away, pre-heat oven to 375°F; bake for 10 minutes on parchment covered cookie sheet until golden (leftovers freeze beautifully, but make delicious snacks, too)

Repackage and freeze in labelled and dated zip-lock bags to bake as needed

Pre-heat oven to 400°F; bake for 12 minutes, frozen from the freezer on parchment covered cookie sheet until golden