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Chicken Pasties

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 cups cubed cooked potatoes
1 cup low fat chicken or turkey gravy
cup diced cooked carrots
cup diced cooked onion
1 tablespoon chopped fresh parsley
teaspoon dried thyme
teaspoon salt
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 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.