The original recipe called for shortening in the liquid ingredients, and shortening in the lamination. I think whole butter would improve the flavor of the dough.
Sprinkle yeast over the warm water, stir until dissolved.
Mix sugar, salt, 1/4 cup soft butter, and milk in a large bowl. Stir until blended, and let cool until lukewarm. Beat in the eggs, add yeast mixture, extracts, mace, and 3 cups flour. Mix until smooth. Add in enough flour to make a soft, easy to handle dough.
Cover with plastic wrap or a kitchen towel, and let rise in a warm place until doubled in bulk.
Light flour a work surface, and roll out dough until you get a 1/3 inch square. Dot with 1/2 cup of soft butter. Fold dough in half, and seal edges. Dot with the rest of the butter, seal edges, and fold in half again.
Roll out dough to 1/3 inch thick square. Fold in half lengthwise, then crosswise. Repeat rolling and folding 3 more times. Place folded dough onto a greased baking sheet. Cover with a kitchen towel, and let stand 20 minutes.
Roll out dough to 1/3 inch thick. Cut and shape into desired pastries.
Place the pasties on a baking sheet. Cover, and let rise in a warm area until doubled in size. Brush lightly with beaten egg, and bake at 450 degrees F, for about 8 to 10 minutes, or until done.