Ingredients
FILLING
1 lb chicken boneless, cubed
3 medium potato, chopped
1 medium onion, chopped
2 medium carrot, chopped
1/4 cup ; water
3/4 tsp salt
1/4 tsp pepper, black
1 pastry
1 egg, beaten
1 tsp ; water
PASTRY
3 cup flour
1 1/2 tsp salt
1 cup shortening
1/2 cup ; water, cold, plus 2 ts
Directions
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
Servings: 8 servings
Chicken Pasties Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into ancient history, in fact as far as pharonic Egypt, and possibly even further than that. Having said that, generally, these early records were just very basic pictorial recipes for food preparation.
Progressing into The time of the romans 25BC a roman called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the cooks of his times made use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Over the next few centuries, the rich and powerful families of the West competed with each other to serve the best banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery books are in high demand, due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Chicken Pasties recipe.
