MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: CHICKEN PASTIES
 Categories: Pies, Beef
      Yield: 8 servings

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      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

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      3 c  Flour
  1 1/2 ts Salt
      1 c  Shortening
    1/2 c  ;Water, cold, plus 2 ts

  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

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