| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Pies, Beef | 8 | Servings | |
INGREDIENTS
| 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 |
| 3 | c | Flour |
| 1 1/2 | ts | Salt |
| 1 | c | Shortening |
| 1/2 | c | ;Water, cold, plus 2 ts |
| adapted from: | ||
| —Ethel Evans | ||
| St. Petersburg, FL | ||
| Southern Living magazine |
INSTRUCTIONS
FILLING PASTRY 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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