press the nut filling down, so it isn't too crumbly. Something I do is to take beaten egg white and brush around the edge of the pastry round with the nut filling. This will serve as a ``glue''.) Top with other pastry round. Use tines of fork to seal edges (by pressing fork around the edge, making a fluted-like edging). Brush with milk. (The milk makes for a shiny top crust.) Bake in 375 deg F. oven 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes. while warm, cut into wedges. Cool. Combine the chocolate pieces and shortening. Cook and stir over low heat, just till melted. Drizzle over wedges. ----