Chicken Pasties

Directions

Combine chicken, potatoes, onion, carrots, ¼ cup water, salt, and pepper.

Divide pastry into eight equal portions; roll out each portion into a 6½ inch circle.

Spoon ½ cup meat mixture on the center of each circle.

Beat together egg and water; brush edges of circles with beaten egg, making a ¾ inch 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 tablespoon 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℉ (180℃). for 1 hour or until lightly browned.