Chicken Cornish Pasties
- Number of Servings: 8
Ingredients
1 lb Chicken boneless; cubed3 md Potato; chopped1 md Onion; chopped2 md Carrot; chopped1/4 c ;Water3/4 ts Salt1/4 ts Pepper, blackPastry1 Egg; beaten1 ts ;WaterPastry:3 c Flour1 1/2 ts Salt1 c Shortening1/2 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.
Pastry:
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.
Number of Servings: 8
Recipe submitted by SparkPeople user INSIDEGIRL.
meet top. Using fingers, firmly press edges together; flute edges.
Pastry:
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.
Number of Servings: 8
Recipe submitted by SparkPeople user INSIDEGIRL.
Nutritional Info Amount Per Serving
- Calories: 506.6
- Total Fat: 28.0 g
- Cholesterol: 47.9 mg
- Sodium: 914.6 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 3.7 g
- Protein: 9.8 g