Chicken Pasties

• 1 pound chicken boneless, cubed
• 3 medium potatoes chopped
• 1 medium onions chopped
• 2 medium carrots chopped
• 1/4 cup water
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 x pastry
• 1 each eggs beaten
• 1 teaspoon water
• 3 cups flour, all-purpose
• 1 1/2 teaspoons salt
• 1 cup vegetable shortening
• 1/2 cup water cold, plus 2 ts

1. Combine chicken, potatoes, onion, carrots, 1/4 cup water, salt, and pepper.
2. Divide pastry into eight equal portions; roll out each portion into a 6 1/2 inch circle.
3. Spoon 1/2 cup meat mixture on the center of each circle.
4. Beat together egg and water; brush edges of circles with beaten egg, making a 3/4 inch border.
5. Gently lift sides of circle to meet top.
6. Using fingers, firmly press edges together; flute edges.
7. Combine 3 cups flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal.
8. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until all dry ingredients are moistened.
9. Place pies on ungreased baking sheets; bake at 350F (180C).
10. for 1 hour or until lightly browned.

chicken, potatoes, onions, carrots, water, salt, black pepper, pastry, eggs, water, flour, salt, vegetable shortening, water cold

Taken from recipeland.com/recipe/v/chicken-pasties-32574 (may not work)