astray recipes: Chicken pasties

Categories: Pies; Beef
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
	Pastry
1	Egg; beaten
1 teaspoon	;Water
3 cups	Flour
1½ teaspoon	Salt
1 cup	Shortening
½ cup	;Water, cold, plus 2 ts
	adapted from:
	---Ethel Evans
	St. Petersburg, FL
	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.

chicken pasties