Chicken Pasties

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

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