chicken hand pies or chicken pasties

Name: chicken hand pies or chicken pasties
Ingredients: 1 medium potato, peeled and diced; 1 tablespoon olive oil; 1 small onion, finely diced; 1 stalk celery, finely diced; 2 large carrots, chopped; 1 tablespoon butter; 1 tablespoon unbleached all-purpose flour; 1 14 ounce (400mL) can low sodium chicken stock; 1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon); salt and pepper to taste; 1-2 boneless skinless chicken breasts, cut into 1/2 inch pieces; pastry dough (recipe follows); 1 egg, plus a teaspoon of water, beaten; pastry dough; 2 1/4 cups unbleached all-purpose flour; 1 1/2 teaspoons salt; 1 teaspoon sugar (optional); 1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes; 1 egg, slightly beaten; 1/3 cup ice cold water

chicken hand pies or chicken pasties was pinched from <a href="http://sophistimom.com/chicken-hand-pies/" target="_blank">sophistimom.com.</a>

INGREDIENTS

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1 medium potato, peeled and diced

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1 tablespoon olive oil

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1 small onion, finely diced

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1 stalk celery, finely diced

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2 large carrots, chopped

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1 tablespoon butter

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1 tablespoon unbleached all-purpose flour

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1 14 ounce (400mL) can low sodium chicken stock

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1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon)

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salt and pepper to taste

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1-2 boneless skinless chicken breasts, cut into 1/2 inch pieces

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pastry dough (recipe follows)

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1 egg, plus a teaspoon of water, beaten

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pastry dough

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2 1/4 cups unbleached all-purpose flour

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1 1/2 teaspoons salt

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1 teaspoon sugar (optional)

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1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes

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1 egg, slightly beaten

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1/3 cup ice cold water

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