Recipe - Chicken Pasties

FILLING
1 pound Chicken boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
One fourth cup ;Water
Three fourths teaspoon Salt
One fourth teaspoon Pepper, black
Pastry
1 Egg; beaten
1 teaspoon ;Water

PASTRY
3 cup Flour
1 One half teaspoon Salt
1 cup Shortening
One half cup ;Water, cold, plus 2 ts

Combine chicken, potatoes, onion, carrots, One fourth cup water, salt, and pepper.
Divide pastry into eight equal portions; roll out each portion into a
61/2" circle. Spoon One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini