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Chicken Pasties




Source of Recipe


Internet


List of Ingredients




serves 3
1 tbsp. onion, fine dice
2 tbsp. carrot, fine dice
2 tbsp. celery, fine dice
1/2 cup water
3/4 pound cooked Fresh Chicken, ground or coarse chopped
4 oz. thick chicken veloute (or cream of chicken soup with pinch of garlic, thyme and pepper)
3/4 pound pie crust


Recipe



Simmer vegetables in water until tender and water is almost gone. Add chicken and veloute. Blend well. Chill. Roll out pie crust into 4 squares. Divide mixture evenly into each "turnover". Only put mixture on half of each square and leave a half inch border around outside. Fold top of "pasty" over to form a triangle. Brush with water or beaten egg. Crimp edges with a fork. Bake 15 minutes at 350° degrees. Yield: 4 Pasties (Meat turnovers)