We recently had a pastry pocket party, with three different fillings in hot water pastry crust. I love the hot water crust because it is easy to work and stays strong. To differentiate the fillings, each one had a different pastry shape. Rectangular for the apple pie, round for the chicken with mozzarella and roasted peppers, and half circle for the beef and peas. I ended up making three batches of hot water crust, but wrapped each kind of filling in each batch. I would do it differently next time, only doing one filling per batch to go in the oven, and putting some kind of topping on each one, to liven up the crust.