Chicken pasties
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.