Chicken Pasties Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
FILLING
1 lbs: Chicken boneless, cubed
3 medium: Potato, chopped
1 medium: Onion, chopped
2 medium: Carrot, chopped
1/4 cup: , Water
3/4 tsp: Salt,
1/4 tsp: Pepper, black
Pastry,
1: Egg, beaten
1 tsp: , Water
PASTRY
3 cup: Flour,
1 1/2 tsp: Salt,
1 cup: Shortening,
1/2 cup: , Water, cold, plus 2 ts
Directions:
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
Source from luhu.jp
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
Source from luhu.jp