Chicken Pasties
pies
----FILLING----
1 lb chicken boneless; cubed
3 medium potato; chopped
1 medium onion; chopped
2 medium carrot; chopped
1/4 cup ; water
3/4 teaspoon salt
1/4 teaspoon pepper, black
1 pastry
1 egg; beaten
1 teaspoon ; water
----PASTRY----
3 cup flour
1 1/2 teaspoon salt
1 cup shortening
1/2 cup ; water, cold, plus 2 ts
Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and pepper. Divide pastry into eight equal portions; roll out each portion into a 6-1/2" circle. Spoon 1/2 cup meat mixture on the center of each circle. Beat together egg and water; brush edges of circles with beaten egg, making a 3/4" border. Gently lift sides of circle to meet top. Using fingers, firmly press edges together; flute edges. Combine 3 cups flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 T. at a time) evenly over surface; stir with a fork until all dry ingredients are moistened. Place pies on ungreased baking sheets; bake at 350 F. for 1 hour or until lightly browned. adapted from: ---Ethel Evans St. Petersburg, FL Southern Living magazine
Yield: 8 servings
