Title: Chicken Pasties
Categories: Pies, Beef
Yield: 8 Servings

----------------------------------FILLING----------------------------------
1 lb Chicken boneless; cubed
3 md Potato; chopped
1 md Onion; chopped
2 md Carrot; chopped
1/4 c ;Water
3/4 ts Salt
1/4 ts Pepper, black
Pastry
1 Egg; beaten
1 ts ;Water

-----------------------------------PASTRY-----------------------------------
3 c Flour
1 1/2 ts Salt
1 c Shortening
1/2 c ;Water, cold, plus 2 ts

Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and pepper.
Divide pastry into eight equal portions; roll out each portion into a
6-1/2" circle. Spoon 1/2 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