Chicken Pasties
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken
boneless, cubed |
|
| 3 | medium |
potatoes
chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | medium |
carrots
chopped |
|
| ¼ | cup |
water
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
pastry
|
* |
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
water
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ½ | cup |
water
cold, plus 2 ts |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken
boneless, cubed |
|
| 3 | medium |
potatoes
chopped |
|
| 1 | medium |
onions
chopped |
|
| 2 | medium |
carrots
chopped |
|
| 59 | ml |
water
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
pastry
|
* |
| 1 | each |
eggs
beaten |
|
| 5 | ml |
water
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 118 | ml |
water
cold, plus 2 ts |
|
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.
