The original recipe is with beef, and is quite good that way, but I prefer poultry...
2 cups cubed cooked chicken (or turkey or beef)
1 ½ cups cubed cooked potatoes
1 cup low fat chicken or turkey gravy
½ cup diced cooked carrots
½ cup diced cooked onion
1 tablespoon chopped fresh parsley
¼ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon pepper
pastry for 9 inch double crust pie
half and half (or a substitute)
In a bowl combine the first 9 ingredients. Set aside.
On a lightly floured surface, roll out ¼ of the pastry into an 8 inch circle.
Pour 1 cup filling on half of the circle.
Moisten edges with water. Fold dough over filling and press the edges with a fork to seal. Place on ungreased baking sheet.
Repeat until all filling and pastry is used.
Cut slits in top of each, brush with cream.
Bake at 450° for 20-25 minutes or until golden brown.
Makes four pasties.