Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken boneless; cubed |
3 mediums | Potato; chopped |
1 medium | Onion; chopped |
2 mediums | Carrot; chopped |
¼ cup | ;Water |
¾ teaspoon | Salt |
¼ teaspoon | Pepper, black |
\N \N | Pastry |
1 \N | Egg; beaten |
1 teaspoon | ;Water |
3 cups | Flour |
1½ teaspoon | Salt |
1 cup | Shortening |
½ cup | ;Water, cold, plus 2 ts |
\N \N | adapted from: |
\N \N | ---Ethel Evans |
\N \N | St. Petersburg, FL |
\N \N | Southern Living magazine |
FILLING
PASTRY
Combine chicken, potatoes, onion, carrots, ¼ cup water, salt, and pepper. Divide pastry into eight equal portions; roll out each portion into a 6-½" circle. Spoon ½ cup meat mixture on the center of each circle. Beat together egg and water; brush edges of circles with beaten egg, making a ¾" 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.