Pot Roast Pasties

Name: Pot Roast Pasties
Ingredients: 5 cups diced beef pot roast with roasted onions, carrots, and potatoes (a 1:1 ratio of meat to vegetables is best) 1/2 cup chutney 1 egg white, lightly beaten Cornmeal and flour for dusting (about 1/4 cup each); 6 cups all-purpose flour 3 teaspoons salt 2 cups vegetable shortening, cut into small bits and chilled in freezer at least 1 hour 2/3 cup cold or beef chicken broth, low-salt or no-salt-added 2 tablespoons cider vinegar

"Although these savory pot roast pasties are made with leftover pot roast, any number of fillings are possible. Try leftover baked ham with prunes, grated Gruyere cheese, and mustard, or combine leftover roasted turkey, roasted squash, and cranberry sauce...."

INGREDIENTS

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5 cups diced beef pot roast with roasted onions, carrots, and potatoes (a 1:1 ratio of meat to vegetables is best) 1/2 cup chutney 1 egg white, lightly beaten Cornmeal and flour for dusting (about 1/4 cup each)

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6 cups all-purpose flour 3 teaspoons salt 2 cups vegetable shortening, cut into small bits and chilled in freezer at least 1 hour 2/3 cup cold or beef chicken broth, low-salt or no-salt-added 2 tablespoons cider vinegar

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