Pastry

1. In a large bowl, combine:
   • 175 g Whole Wheat Flour
   • 175 g White Flour
   • 5 g Salt
2. Mix in:
   • 250 g Butter, cut into pea-sized cubes
3. Mix in:
   • 25 g Vinegar
   • 100 g Water
4. Refrigerate at least 30 minutes.

Filling

1. In a small pot, fry at low heat until it starts to brown:
   • 25 g Butter
   • 1 Onion, finely chopped
2. Add, and simmer for 10 minutes:
   • 300 g Chicken Broth
   • 225 g Diced Potato, (do not rinse after cutting)
3. In a large pot, fry at low heat until water (in butter) has boiled off:
   • 50 g Butter
   • 25 g White Flour
4. Pour broth mixture into the large pot. Do this quickly and carefully, while stirring.
5. Turn off heat and stir in:
   • 100 g Frozen Corn
   • 100 g Frozen Peas
   • 75 g Diced Red Peppers
   • 200 g Shredded Cooked Chicken
   • 10 g L&P Worcestershire Sauce
   • to taste White Pepper
   • to taste MSG
   • to taste Salt
6. Cover and cool.

Construction

1. Divide dough into 3 parts, then divide 2 of them into 3 parts each, forming 7 balls:
   • 1 - one third of dough
   • 6 - one ninth of dough
2. For the 6 small balls:
   1. Roll into circle to more than large enough to fit into 6-unit muffin pan.
   2. Place into pan, shaping to fit, making sure some overhangs the edge all the way around.
   3. Fill with chicken mixture.
3. For the large ball:
   1. Roll into rectangle as large as the muffin pan.
   2. Place on pan in one piece, and press to seal edges around each cup.
   3. Slice between sections (to make separation easier).

Baking

1. Preheat oven to 400°F
2. Brush top of pastry with egg wash:
   Lightly beat together:
   • 1Egg
   • 5 gWater
3. Bake for about 40 minutes.
4. Cool at least 15 minutes on a rack before attempting to remove pies.