Chicken Pasties

• 2 1/3 cups all purpose flour
• 12 tbsp cold butter, diced
• 2 large eggs
• 1/2 cup cream cheese
• 4 scallions, thinly sliced
• 2 tbsp chopped parsley
• Salt and freshly ground black pepper
• 12 oz (350g) boneless and skinless chicken breast, cut into 3/4 in (2cm) dice
• 1 red skinned potato, peeled and cut into 1/2 in (1cm) dice
• 1 small sweet potato, peeled and cut into 1/2 in (1cm) dice

1. To make the dough, sift the flour into a bowl, then rub in the butter until the mixture resembles fine bread crumbs.
2. Beat the eggs and 3 tbsp of cold water together.
3. Set aside 1 tbsp of the mixture for glazing, and pour the rest over the dry ingredients, and mix to a dough.
4. Wrap in plastic wrap and refrigerate for 20 minutes.
5. Meanwhile, mix the cream cheese, scallions, and parsley in a bowl, and season to taste with salt and pepper.
6. Stir in the chicken, potato, and sweet potato.
7. Preheat the oven to 400F (200C).
8. Divide the dough into 4 pieces.
9. Roll out each piece on a lightly floured surface.
10. Using a small plate as a guide, cut into an 8in (20cm) round about 1/8 in (3mm) thick.
11. Spoon a quarter of the filling into the center of each round.
12. Brush the edges with water and bring together to seal, then crimp.
13. Transfer the pasties to a baking sheet.
14. Brush with the reserved egg mixture.
15. Make a slit in the tops and bake for 10 minutes, then reduce the heat to 350F (180C) and cook for 2530 minutes, or until a thin knife comes out clean when inserted into the center.
16. Remove from the oven and serve the pasties hot or cold.

flour, cold butter, eggs, cream cheese, scallions, parsley, salt, chicken, red skinned potato, sweet potato

Taken from www.cookstr.com/recipes/chicken-pasties (may not work)