| 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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