Chicken And Mixed Vegetable Pasties
|Chopped cooked chicken||1 1⁄2 Cup (24 tbs) (Or Shredded)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Frozen peas and carrots||1 Cup (16 tbs), thawed|
|Chopped shallots||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Pastry for double crust pie/2 refrigerated pie crust rounds||1 (9-Inch)|
|Egg||1 , with 1 tablespoon water|
|Water||1 Tablespoon (For Egg)|
1. Preheat oven to 400Â°F. In a medium bowl, combine chicken, cheese, peas and carrots, shallots, thyme, salt, and pepper.
2. Roll out pastry to make two 9-inch circles (or unfold refrigerated crusts) and cut each circle in half. Mound filling in center of pastry half-circles. Brush edges with egg glaze. Fold over to make 4 triangular pasties and press pastry firmly around filling. Seal edges together by crimping with tines of a fork. Cut 2 or 3 slashes in crust of each pasty to allow steam to escape. Brush tops with egg glaze.
3. Place pasties on an ungreased baking sheet and bake until golden brown, 18 to 22 minutes. Serve warm.