Chicken pasties

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



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.

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